"By using the whole chicken, my aunt maximizes the flavor of the broth while also cooking the meat that serves as the dish's protein, rather than the sliced beef, tripe, and meatballs found in aromatic beef phở recipes. Her homemade phở broth is truly a labor of love. It's rich and aromatic, full of flavor, and umami rendered from the whole chicken as it cooks. The bones give the broth depth of flavor, while the fats, cartilage, and meat bring richness."
"Instead of simmering a whole chicken for hours in a pot, I divided it in half and used an Instant Pot to make the broth. That cut down my cooking time. What did I do with the other half of the chicken, you ask? Well, I roasted it in the oven until the skin was crispy. In addition to using seasoned shredded chicken meat, I served my version of phở gà with roasted chicken."
A whole chicken adds depth, richness, and umami to phở gà broth as bones, fats, cartilage, and meat release concentrated flavor during cooking. After simmering, white meat can be shredded and lightly seasoned with sesame oil, soy sauce, salt, and pepper to serve with noodles and broth. A contemporary method halves the bird and uses an Instant Pot to accelerate broth production, while roasting the other half yields crispy skin and textural contrast. Combining seasoned shredded chicken and roasted chicken produces a third‑culture phở gà that balances traditional flavor extraction with modern techniques and convenience.
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