This authentic chicken pho recipe (pho gà) is Vietnam’s soul-warming answer to chicken noodle soup, blending fragrant broth, tender Jidori chicken, and chewy rice noodles. At AnQi Bistro in Costa Mesa, California, we’ve savored this dish countless times, each bowl bursting with fresh herbs and vibrant flavors.
Executive Chef Helene An, hailed as the “mother of fusion,” crafts this masterpiece with her signature Vietnamese-French-California style. Her 100-recipe cookbook, An: To Eat, co-authored with her daughter Jacqueline, shares her culinary legacy, including favorites like Coconut Spareribs, Oven-Roasted Lemongrass Chicken, and Lobster Corn Dogs on Sugar Cane. Below, we dive into Helene’s story, fun phở facts, and an easy-to-follow recipe for her iconic chicken pho.
Helene An’s Culinary Journey
Helene An’s journey from a pampered “princess” in French colonial Vietnam to a refugee and celebrated restaurateur is inspiring. Inducted into the Smithsonian Institute, she pioneered fusion cuisine, blending Vietnamese traditions with French techniques and California’s fresh ingredients. An: To Eat chronicles her life, from Indochina’s lush fields to California’s kitchen gardens, offering a glimpse into a lost world and the evolution of her extraordinary cuisine. Her daughter Jacqueline shares the family’s story and Helene’s once-secret recipes, making this cookbook a treasure for food lovers.
Fun Facts About Pho
- Personal and Regional: Phở is deeply personal in Vietnam. Northern-style (Hanoi) phở is minimalist, featuring scallions and cilantro, while Southern-style includes a vibrant herb platter with bean sprouts, Thai basil, and hoisin sauce. This recipe nods to Northern simplicity but offers Southern garnishes.
- World’s Most Expensive Pho: Helen’s luxurious AnQi Pho sold for over $5,000 at a charity auction at Tiato in Santa Monica, and became a permanent menu item at Crustacean in Beverly Hills. Proceeds supported local children’s hospitals.
- Health Benefits: Helene’s daily chicken phở breakfast fuels her energy. Packed with protein, antioxidants, and fragrant kaffir lime leaves, it’s a healthy, comforting staple, perfect for flu season or any time of day.
An Authentic Chicken Pho Recipe
This recipe, adapted from An: To Eat, serves 8 and uses Jidori chicken for unmatched flavor. Kaffir lime leaves add a citrusy twist, making this phở gà uniquely fragrant.
Ingredients
For the Broth:
- 1 (3-pound) organic, free-range chicken(Jidori is best), giblets removed
- 3 quarts low-sodium chicken broth (homemade or store-bought)
- 2 large white onions, charred and peeled
- 2 ounces fresh ginger, unpeeled, smashed
- 2 garlic cloves, peeled
- 2 whole star anise
- 1 tablespoon rock sugar (or regular sugar, adjust to taste)
- 1 tablespoon sea salt (adjust to taste)
- 5 fresh kaffir lime leaves
- ½ large red onion, thinly sliced
- 1 cup chopped scallions (white and green parts, about 2 bunches)
- 1 cup chopped fresh cilantro leaves (about 2 bunches)
- 4 teaspoons fish sauce (Phu Quoc or Red Boat recommended)
- 2 (14-ounce) packages flat rice stick noodles (Bánh Phở Tươi by Lucky K.T. Co. recommended)
For the Herb Platter:
- Fresh Thai basil leaves
- Fresh bean sprouts
- Fresh cilantro leaves
- 2 limes, quartered
- 4 serrano or jalapeño peppers, thinly sliced
- Sambal Oelek chili paste (Huy Fong Foods)
- Hoisin sauce (Lee Kum Kee or Koon Chun)
Instructions
- Prepare the Broth: Place the chicken (breast-side up) in a large stockpot. Add charred onions, smashed ginger, garlic, star anise, and chicken broth. Add 1 quart of water to cover the chicken. Bring to a boil over high heat, skimming fat and foam for 20 minutes until the broth is clear. Cover, remove from heat, and let sit for 15 minutes.
- Handle the Chicken: Transfer the chicken to a cutting board. Once cool, carve the meat, separating white and dark meat. Return bones to the broth.
- Enhance the Broth: Bruise kaffir lime leaves by rubbing them between your palms and add to the broth. Boil over high heat, then simmer on low for 30 minutes, uncovered. Stir in rock sugar and salt, cooking until dissolved (about 5 minutes). Remove bones, vegetables, spices, and lime leaves. Strain broth through a fine-mesh strainer for clarity.
- Prepare Noodles: Soak rice noodles in warm water for 10 minutes until soft, then drain. Boil a pot of salted water, cook noodles for 20–30 seconds until al dente, stirring constantly. Drain, rinse thoroughly with cold water, then briefly with warm water to remove starch. Strain well.
- Assemble Bowls: Bring broth to a boil. Divide noodles among 8 bowls. Top with chicken (light or dark meat as preferred). Add fish sauce to the broth (adjust to taste), then ladle boiling broth over each bowl. Garnish with red onions, scallions, cilantro, and a pinch of black pepper.
- Serve: Present with the herb platter and condiments for customization.
Tips for Authentic Chicken Pho
- Kaffir Lime Leaves: Essential for citrusy aroma. Slice thinly or bruise to release oils. Find fresh leaves at Asian markets or use frozen if needed (Meyer lemon leaves or lime zest as a last resort).
- Clear Broth: Skim diligently and simmer bones for depth. Avoid overcooking spices like star anise to preserve flavor balance.
- Noodle Texture: Rinse noodles thoroughly to prevent stickiness and ensure a chewy texture.
- Smash Ginger: Use a knife’s flat side or a pot to crush ginger, releasing its flavor.
- Rock Sugar: Rock sugar, also known as rock candy or crystal sugar, is a type of sugar made by crystallizing a supersaturated solution of sugar and water into large, translucent crystals. It’s less processed than granulated sugar, retaining a mild, natural sweetness without the intense sugary taste. Commonly used in Asian cuisines, especially in Vietnamese dishes like phở, it adds subtle sweetness to broths and balances savory flavors. In the chicken phở recipe, 1 tablespoon of rock sugar is used to enhance the broth’s depth, but you can substitute it with regular granulated sugar if needed, adjusting to taste. Rock sugar dissolves slowly, making it ideal for slow-simmered dishes. You can find it in Asian markets or online, often sold in chunks or irregular crystals.
Notes
- Kaffir lime leaves are a Hanoi tradition, enhancing chicken dishes. Their inclusion in phở gà adds a fragrant twist.
- Starch on noodles can dull the broth’s flavor, so rinse thoroughly post-cooking.
Chicken Pho is Comfort in a Bowl
Anqi’s Chicken pho with rice noodles, bean sprouts, Thai basil, and Jidori chicken is a comforting, flavorful dish that reflects Helene An’s culinary genius. Whether enjoyed at AnQi or recreated at home, this recipe brings Vietnam’s iconic soup to your table.
Grab An: To Eat for more of Helene’s recipes and dive into her remarkable story. For the best experience, source quality ingredients like Phu Quoc or Red Boat fish sauce and fresh kaffir lime leaves. Enjoy this phở gà for breakfast, lunch, or dinner!
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Anqi’s Chicken Phở with Rice Noodles, Bean Sprouts & Kaffir Lime Leaves
Recipe by Jason Hill – CookingSessions.comIngredients
For the Broth:
- 3 pounds organic, free-range chicken (Jidori is best) giblets removed
- 3 quarts low-sodium chicken broth homemade or store-bought
- 2 large white onions charred and peeled
- 2 ounces fresh ginger unpeeled, smashed
- 2 garlic cloves peeled
- 2 whole star anise
- 1 tablespoon rock sugar (substitute regular sugar) adjust to taste
- 1 tablespoon sea salt adjust to taste
- 5 fresh kaffir lime leaves
- ½ large red onion thinly sliced
- 1 cup chopped scallions white and green parts
- 1 cup chopped fresh cilantro leaves
- 4 teaspoons fish sauce (Phu Quoc or Red Boat recommended)
- 28 oz. flat rice stick noodles (Bánh Phở Tươi by Lucky K.T. Co. recommended)
For the Herb Platter:
- Fresh Thai basil leaves
- Fresh bean sprouts
- Fresh cilantro leaves
- 2 limes quartered
- 4 serrano or jalapeño peppers thinly sliced
- Sambal Oelek chili paste (Huy Fong Foods recommended)
- Hoisin sauce (Lee Kum Kee or Koon Chun recommended)
Instructions
Prepare the Broth:
- Place the chicken (breast-side up) in a large stockpot. Add charred onions, smashed ginger, garlic, star anise, and chicken broth. Add 1 quart of water to cover the chicken. Bring to a boil over high heat, skimming fat and foam for 20 minutes until the broth is clear. Cover, remove from heat, and let sit for 15 minutes.
Carve the Chicken:
- Transfer the chicken to a cutting board. Once cool, carve the meat, separating white and dark meat. Return bones to the broth.
Enhance the Broth:
- Bruise kaffir lime leaves by rubbing them between your palms and add to the broth. Boil over high heat, then simmer on low for 30 minutes, uncovered. Stir in rock sugar and salt, cooking until dissolved (about 5 minutes). Remove bones, vegetables, spices, and lime leaves. Strain broth through a fine-mesh strainer for clarity.
Prepare Noodles:
- Soak rice noodles in warm water for 10 minutes until soft, then drain. Boil a pot of salted water, cook noodles for 20–30 seconds until al dente, stirring constantly. Drain, rinse thoroughly with cold water, then briefly with warm water to remove starch. Strain well.
Assemble Bowls:
- Bring broth to a boil. Divide noodles among 8 bowls. Top with chicken (light or dark meat as preferred). Add fish sauce to the broth (adjust to taste), then ladle boiling broth over each bowl. Garnish with red onions, scallions, cilantro, and a pinch of black pepper.
Serve:
- Present with the herb platter and condiments for customization. Enjoy with Chalk Hill Chardonnay from the Russian River Valley or Sierra Nevada Pale Ale from Chico.
