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by Master Chef Helene An of The House of An

Makes 5--6 bowls of ph

For the Soup:

Enough stock and chicken for 5-6 bowls
3-4 pound organic free-range chicken with offal, and 2-3 pound of chicken bones
1 large onion peeled and cut in half
8 large cloves of garlic
65 grams of fresh ginger sliced in half lengthwise (about 3 length)
roots and stems of 1 bunch of cilantro
3 whole star anise
2x1 piece of cassia bark (a.k.a. Saigon Cinnamon)
1/2 teaspoon cracked white pepper
80g yellow rock sugar (light brown sugar also works)
2 and 1/2 tablespoons fish sauce
1 tablespoon salt (or to taste)

For Serving:

20 ounces dried ph noodles or fresh rice noodle
1/2 small onion, very thinly sliced
2 scallions, chopped
chopped cilantro (about 1/2 cup), fresh lemon leaves, basil, bean sprouts
4 serrano chili peppers sliced thin (bird chilies or jalapenos work too)

Wash the chicken inside and out, including any offal it comes with and set aside. Using a broiler, torch, or a gas stove, burn the cut side of the onion, both sides of the ginger and both sides of the garlic. If you have some wire mesh you can set it on the gas stove for the garlic, otherwise a torch works great for these. You want the surface to be about 50% black as it adds a wonderful smoky flavor to the soup without making it bitter.

Put the neck, gizzards, heart and liver inside the chicken. Place the chicken breast side up and the chicken bones into a stock pot just a little larger than the chicken, then put all the other ingredients for the soup around the chicken. Add water until the top of the breast is almost covered. Cover with a lid and bring the water to a boil over high heat. When the water comes to a boil, skim off the excess fat and impurities on the top then turn the stove to low heat (do not remove the lid), and poach the chicken for 30 minutes.

Remove the chicken and set it aside to cool. When it’s cool enough to handle, remove the offal from the cavity and set aside. Carve all the meat off the bones and return the bones to the stock. Simmer the stock for another 1 1/2 hours. Slice up the chicken meat and offal and put it in the fridge.

Soak the dried pho noodles in warm water for about 30 minutes to rehydrate them. Chop up your condiments and have them ready.

When your broth is done, strain it through a fine mesh sieve and skim off any excess oil. Taste the soup for salt and add more as necessary.

Bring the stock to a boil and in a separate pot bring water to a boil to rehydrated noodles, will cook in a matter of seconds, so a couple swishes is all it takes. Split the noodles into bowls and top with chicken, offal, onions, scallion and cilantro to taste, then ladle on the hot broth.


If you choose not to cook this recipe, don’t worry. All House of An restaurants offer Pho Ga and other variety of Phos. For locations and more details, please visit House of An’s website at www.houseofan.com.


Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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