Vietnamese Pho Cooking Guide

Chicken Pho - called Pho Ga in Vietnamese - is the chicken version of Beef Pho, Vietnam’s most famous food export.
The magic of Pho is that while the broth looks completely unassuming, it’s actually full of complex-yet-delicate spice infused flavours. That special something-something that makes it unforgettable, and you just can’t stop eating it.
If you’re a Pho fan, you will love this chicken version because it’s easier to make than Beef Pho - no need to hunt down specific bones, just use chicken pieces!
Leftover chicken - We use some chicken to top the soup, but you will have leftovers - and it will be infused with lovely flavour! See bottom of post for things to use it for;
Spices - cloves, fennel, star anise, coriander (fresh and seeds) and cinnamon - infuse the broth with the distinct Pho fragrance that you know and love so well!
Onion and ginger - these are aromatics that are charred first to add a hint of smokiness to the broth. A traditional and mandatory inclusion!
Fish sauce - this provides more complexity and depth of flavour than soy sauce, as well as salt in the broth;
Sugar - Pho broth is actually a bit sweet. Most people don’t realise it because it’s subtle! But it’s there - and if you don’t use enough sugar, you will notice something lacking in the broth;
See more: / @vaobepcunglelien