Pho Ga (Vietnamese Chicken Soup)

Authentic Vietnamese chicken soup

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Step 1

1. Prepare the broth: Peel then slice the ginger into 4 or 5 coins. Smack flat; set aside. Thinly slice the green parts of the green onion to yield 2 to 3 tbsp; set aside for garnish. Cut the leftover sections into pinkie-finger lengths, bruise, then add to the ginger.

Step 2

2. Toast the broth ingredients: 3 to 4L pot, toast the coriander and clove over medium heat until fragrant, 1 to 2min. Add the ginger and green onion sections. Stir for about 30sec, until aromatic.

Step 3

3. Add the broth and bring to a simmer: Slide the pot off heat, wait a few sec to cool, then pour in the broth. Return the pot to the burner, then add the water, cilantro sprigs, chicken, and salt. Bring to a boil over high heat, then lower the heat to gently simmer.

Step 4

4. Remove the chicken from the broth once cooked: After 5 to 10min of simmering.

Step 5

5. Continue to simmer the broth without the chicken for another 15 to 20min.

Step 6

6. Shred the chicken: Transfer the chicken to a bowl, flush with cold water and drain. Let cool, then cut or shred into bite-size pieces. Cover loosely to prevent drying.