Phở Gà Miền Nam (Southern Style Chicken Pho) | SpiceTribe
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Phở Gà Miền Nam (Southern Style Chicken Pho)

  • Prep Time Prep: 30 Mins
  • Cook Time Cook: 2h & 10 Mins
  • Serves Serves: 4
Chef Tu David Phu

Chef Tu David Phu




  • Prep time Prep time: 30 Mins
  • Cook time Cook time: 2h & 10 Mins
  • Total time Total time: 2h & 30 Mins
  • Serves Serves: 4
  • Pho Broth

  • 1 each Yellow Onion
  • 1 each Garlic, Head
  • 2 oz Hawaiin Ginger, Fresh & Unpeeled
  • 1.5 tbsp Spice Tribe/Chef Tu Pho Seasoning
  • 2 tbsp Organic Sugar
  • 3 tbsp Kosher Salt
  • 4 tbsp Son Fish Sauce
  • 2 quarts Filtered Water
  • 4 quarts Chicken Stock
  • Pho Noodles

  • Ginger, Scallion, and Bacon Sauce

  • 2 tbsp Ginger (minced)
  • 1/2 tsp Son Fish Sauce
  • 1/4 tsp Rice Vinegar
  • 3 tbsp Avocado Oil
  • 1/8 tsp Kosher Salt
  • 1/4 cup Small Diced Lap Xuong (or Sub Applewood Smoked Bacon)
  • Garnishes

  • 1/4 cup Sliced Scallions
  • 1 each Thinly Sliced Serranos

Chef Tu David Phu Spice Blend Kit (Pre-Order)

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Step 1 - Prepare the Chicken - Brining

In a large pot, fill it with 2 quarts of cold water

Step 2 -

Add 2 tablespoons of kosher salt, mix until salt is dissolved

Step 3 -

Brine the whole chicken for 15-20 minutes

Step 4 -

Drain the pot

Step 5 -

Rinse chicken under cold water, until water runs clear

Step 6 - Roast the Aromatics [Oven Broiler]

Set oven on broil (low) preheat for 5 minutes

Step 7 -

Slice ginger into 1” chunks, do not peel

Step 8 -

Slice onion into 1 “ chunks do not peel

Step 9 -

Break apart garlic cloves, do not peel

Step 10 -

Place all aromatics in the oven to broil for 5-7 minutes. Then rotate the alliums for even charring. Broil for another 5-7 minutes

Step 11 -

  1. Roast the aromatics until they are charred on all sides.

Step 12 -

Do not remove the char. The char is what will flavor the broth. And gives the broth a brownish hue.

Step 13 - Flame Roast the Aromatics [Butane Torch]

Place the whole, skin-on (garlic, ginger, or onion) in a thick bottom pan.

Step 14 -

Place the pan on the stove.

Step 15 -

Turn on the butane torch. Make sure to reference the device’s user’s guide.

Step 16 -

Brush the flame evenly across the skin of the (garlic, ginger, or onion) until it’s black in most spots—you want it to be charred.

Step 17 -

Do not remove the char. The char is what will flavor the broth. And gives the broth a brownish hue.

Step 18 - Make the Broth

In the same large pot, fill the pot with 4 quarts of chicken stock and 2 quarts of filtered water.

Step 19 -

Add the roasted aromatics and Spice Tribe/Chef Tu Pho Seasoning.

Step 20 -

Add brined chicken to the pot and place pot on medium heat

Step 21 -

Add 2 tablespoons of kosher salt to the pot

Step 22 -

Bring the pot to a simmer and continue cooking for 40 minutes

Step 23 -

Remove chicken from the pot and check the chicken for doneness. Use a probe thermometer to penetrate the thickest part of the chicken. Internal temperature must reach 165 F. for 30 seconds.

Step 24 -

Continue to cook the broth on medium heat for another 20 minutes.

Step 25 -

Set aside the poached chicken to cool to ambient temperature before carving. [15 minutes]

Step 26 -

Carve the chicken: remove the breast off the bone; remove the legs and place them back into the broth; place the chicken bone carcass and chicken wings back into the broth as well.

Step 27 -

Please see [this YouTube] tutorial on how to carve your chicken (start at 1:47 mark)

Step 28 -

Continue to cook the broth on medium heat until it comes to simmer.

Step 29 -

Keep the broth at a simmer for 60 minutes – simultaneously use a skimmer to remove any scum that rises to the surface.

Step 30 -

Drain the broth through a fine-mesh strainer

Step 31 -

Return broth to the pot. Season broth with 1 tsp of Kosher salt, 4 tbsp fish sauce, and 2 tbsp organic sugar. Taste, and adjust the seasoning by adding more fish sauce, if needed.

Step 32 -

Bring the broth back to a simmer. Then, turn the heat to low, to keep the soup hot.

Step 33 -

While the broth is cooking, it’s a good time to prepare the noodles, and also the herbs for the table so you have everything ready.

Step 34 - Cook Pho Noodles

Soak the dried rice noodles in hot tap water for 10 minutes. They will soften just a bit, and become more opaque.

Step 35 -

Drain the noodles.

Step 36 -

Simultaneously. bring a separate medium-sized pot of water to a boil.

Step 37 -

Add noodles, stir occasionally to prevent sticking and burning

Step 38 -

Cook until the noodles are done (2-3 minutes)

Step 39 -

Once the noodles are done, drain the noodles into a food colander.

Step 40 -

Rinse them thoroughly with cold water until the water runs clear.


Step 41 - Assemble

In a large soup bowl, first, start with your pho noodles to a bowl.

Step 42 -

Garnish with the bowl with 3-4 thin slices of chicken breast.

Step 43 -

Ladle boiling broth into the bowl.

Step 44 -

Garnish serrano slices, sliced scallions, and cilantro leaves.

Step 45 -

Serve immediately.

Step 46 - Ginger, Scallion, Bacon Sauce [optional]

In a small saucepan, preheat the pan with 3 tbsp of avocado oil on low heat for 30 seconds

Step 47 -

Add 1/4 cup, Small Diced Lap Xuong (or Sub Applewood Smoked Bacon). And Add minced ginger to the saucepan and cook for 2 minutes, while stirring

Step 48 -

Add sliced scallions to the saucepan and cook for 1 minute

Step 49 -

Take the saucepan off the heat

Step 50 -

Add ½ tsp fish sauce

Step 51 -

Add ¼ tsp rice vinegar

Step 52 -

Add a 1/8 tsp of kosher salt

Step 53 -

Mix thoroughly before serving

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Things to remember

Pho History 


Pho was originally made with water buffalo. And it wasn’t as popular at the time. It was a regional dish found in Northern Vietnamese provinces. It wasn’t the 19th century [In the era of French Occupation] that Water Buffalo in Pho was replaced with the European cow, specifically n Hanoi.

[French Occupation, 1900-1950s]

There are many contributing factors and theories. However, there was on the main fact gave birth to Beef Pho;

Hanoi was the capital of French-Indochina [compiled nations of Vietnam, Laos, Cambodia, and the Chinese territory of Guangzhuowan]. Thus, translating a strong presence of French colonists. The demand from French palates brought the European cow.

Naturally, the European cow (as an ingredient) would find its way to Hanoi’s food scene to be utilized as an essential ingredient; beef found its way to be the permanent substitute for water buffalo in pho. Considering these historical contexts and cultural intersections, going into the 20th century, Pho would be a an iconic staple in street food in Hanoi. And its popularity was contagious. In the next 50 years, Pho would go from a local Hanoi favorite to a national dish.

[Vietnamese Communism & Food Rationing, 1950s-1975]

In the latter half of the 20th century, food rationing was imposed on the citizens of Vietnam, in particular rice. And left no room for other ingredients (beef) as it was considered a luxury item. This “shift in policy” immediately reflected in the way people cook. Recipes were adapted. And Vietnam’s iconic Beef Pho evolved to Chicken Pho. As chicken pho stalls overtook Vietnam’s street with popularity, different regions in Vietnam started to form their own styles. Most notably, in the north and south.

[North Vietnam Chicken Pho] embraces the minimalistic approach. It’s about the broth, noodles, and meat; garnishes are kept to a minimum; broth seasonings are fatty and salty.

[South Vietnam Chicken Pho] is reflective of the abundance of herbs and spices found in South Vietnam. Pho styles in the south are always seasoned with a medley of warm spices; an abundance of herb garnishes are preferred; broth seasonings highlights are of licorice and alliums.

I love both (north and south Vietnam) iterations of Phở. And in homage to that, my recipe is an amalgamation of both styles. It’s a holiday favorite in the Phu house. Hopefully, in yours also.

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