Phở Gà (Soupe de nouilles au poulet)

Char onion and ginger

Place the halved onion and ginger directly over a gas flame, on a hot dry skillet, or under a hot broiler. Char them, turning now and then, until blackened in spots and fragrant. This small step builds the smoky sweetness that makes real phở broth taste the way it does; rinse off any loose black bits before using.

• 1 large onion
• 70 g ginger

✅ C'est prêt quand : the skins are blackened in patches and smell smoky-sweet

Toast the spices

In a small dry pan over medium heat, toast the star anise, cloves, cinnamon stick and coriander seeds for 2–3 minutes, shaking the pan often, until fragrant. Toasting wakes up their oils and keeps the finished broth from tasting flat.

• 3 whole star anise
• 3 whole cloves
• 1 small stick cinnamon
• 1 tbsp coriander seeds

✅ C'est prêt quand : the spices smell strongly aromatic and a shade darker

Poach the chicken

Put the chicken in a large pot (at least 5 litres) and cover with the cold water — starting from cold, not boiling, is what keeps the broth clear. Bring slowly to a boil and skim off the grey foam that rises for the first 10 minutes; this is the key to a clean, clear soup instead of a cloudy one. Add the charred onion and ginger, the toasted spices and the salt, then lower the heat to a bare simmer (small, gentle bubbles, never a rolling boil) and cook until the chicken is cooked through.

• 1.5 kg chicken
• 3.5 litres water
• 1 large charred onion
• 70 g charred ginger
• 3 whole star anise
• 3 whole cloves
• 1 small stick cinnamon
• 1 tbsp coriander seeds
• 1 tbsp salt

✅ C'est prêt quand : the chicken juices run clear and the thickest part of the thigh reaches 74°C (165°F)

Season the broth

Lift out the chicken onto a plate to cool slightly, then pull or slice the meat off the bones, discarding skin and bones if you like a leaner soup (or returning bones to the pot for extra flavor). Season the strained-of-solids broth with the fish sauce and sugar, and simmer gently, uncovered, skimming any fat that rises to the surface for a clear finish.

• 2 tbsp fish sauce
• 1 tbsp sugar

✅ C'est prêt quand : the broth tastes clean, savory and lightly sweet, with a golden, clear color

Soak and cook noodles

Soak the dried rice noodles in room-temperature or lukewarm water until pliable. Drain, then dip them briefly into a separate pot of boiling water just until tender — they will keep softening once the hot broth is poured over, so do not overcook them here.

• 400 g rice noodles

✅ C'est prêt quand : the noodles bend without snapping and feel tender with a slight bite

Assemble the bowls

Divide the noodles among deep bowls. Top with the shredded chicken, sliced white onion, spring onion, cilantro and a crack of black pepper. Ladle the boiling-hot broth over each bowl — the heat finishes warming the chicken and lightly softens the raw onion.

• shredded chicken (from step 4)
• 4 spring onions
• 20 g cilantro
• 1/2 small white onion
• 1/4 tsp black pepper

Serve

Bring the bowls to the table right away with lime wedges, fresh herbs, chili and bean sprouts on the side, so everyone can season their own bowl to taste.

• 2 limes
• a handful Thai basil and saw-tooth herb
• 1–2 red chilies
• a handful bean sprouts