[{"data":1,"prerenderedAt":426},["ShallowReactive",2],{"recipe:chicken-pho":3,"recipe:country:vietnam":205},{"slug":4,"title":5,"nativeName":6,"romanized":7,"pronunciation":8,"countrySlug":9,"region":10,"emoji":11,"summary":12,"intro":13,"story":14,"whyThis":15,"tips":20,"substitutions":26,"variations":39,"serveWith":49,"storage":51,"faq":52,"equipment":68,"baseServings":73,"prepMinutes":74,"cookMinutes":75,"difficulty":76,"course":77,"diet":80,"mainIngredients":84,"ingredients":89,"instructions":152,"nutrition":185,"images":191,"keywords":195,"publishedAt":203,"updatedAt":203,"authorSlug":204},"chicken-pho","Chicken Pho (Hanoi-Style Phở Gà)","Phở gà","Pho ga","fuh GAH","vietnam","Northern Vietnam","🍜","Vietnam's clear chicken noodle soup: a whole bird poached with charred onion, ginger and toasted whole spices, ladled over flat rice noodles — Hanoi's gentler, faster answer to beef phở.","Phở gà is the chicken version of Vietnam's national noodle soup, and in Hanoi it is loved as its own dish, not a substitute. A whole chicken poaches gently in water perfumed with charred onion, charred ginger and toasted whole spices — star anise, cinnamon, coriander seed, clove — then the shredded meat and the strained broth meet flat rice noodles in a deep bowl. The flavor is clean and quietly aromatic: sweet chicken fat, warm spice in the background, fish sauce for depth, lime and fresh herbs cutting through at the end. Because chicken gives up its flavor far faster than beef bones, this is the phở you can honestly make well at home on a weekend afternoon.","Phở is young for a national dish. Food historians place its birth in northern Vietnam — Hanoi and the nearby province of Nam Định both claim it — in the early 1900s, and its exact parentage is genuinely disputed. One camp points to the French colonial appetite for beef, which flooded markets with bones and scraps the Vietnamese turned into broth (some even derive \"phở\" from the French \"pot-au-feu\"); another points to Chinese noodle-soup traditions carried by migrant traders. Most likely it is both: a Chinese template, French-era beef, and a Vietnamese sensibility about clarity and herbs producing something entirely new. What is certain is that phở began as beef, sold from shoulder-pole kitchens by wandering street vendors.\n\nChicken phở has its own origin story, and it is a good one. In 1939 the colonial administration restricted beef sales — reportedly banning them on Mondays and Fridays — and Hanoi's phở cooks, rather than close two days a week, put chicken in the pot. Purists grumbled; the dish stayed. Phở gà became a permanent branch of the family, prized for a lightness the beef version cannot offer, and some Hanoi shops today cook nothing else.\n\nHistory then carried phở south and abroad. After the country's partition in 1954, northern migrants brought phở to Saigon, where the south remade it in its own image — sweeter broth, bean sprouts, and a heap of herbs northerners still consider excessive. After 1975, refugees carried it across the world, and phở became one of the most recognized Vietnamese words in any language. The northern original remains the benchmark, though: a restrained, transparent broth in which nothing hides, which is exactly why it is worth making carefully.",[16,17,18,19],"Charred onion and ginger plus properly toasted whole spices — the two techniques that separate real phở broth from chicken soup.","The bird poaches gently and comes out at the right moment, so the breast stays silky instead of simmering into dryness.","Honest timing: about two hours start to finish, because chicken broth genuinely does not need the all-day treatment beef bones do.","Northern-style seasoning with a southern-style garnish plate on the side, so every eater finishes the bowl their own way.",[21,22,23,24,25],"Char the onion and ginger until genuinely blackened in spots, not just softened — that light bitterness and smoke is the backbone of the broth's aroma. Scrape off any loose burnt skin before it goes in the pot.","Keep the poach below a boil. A rolling boil emulsifies fat and protein into the liquid and turns the broth cloudy; you want lazy bubbles just breaking the surface, and a skimmer in your hand for the first ten minutes.","Pull the chicken when it is just cooked and dunk it briefly in cold water — the skin tightens, the meat stays juicy, and the carcass goes straight back into the pot to keep feeding the broth.","Season the broth at the end, tasting as you go: fish sauce for depth and salt, a little sugar for roundness. It should taste slightly too intense on its own, because the noodles will dilute it.","Warm the bowls and drain the noodles well. Lukewarm phở in a cold bowl is the most common home mistake, and no amount of good broth survives it.",[27,31,35],{"original":28,"swap":29,"note":30},"Whole chicken","1.2 kg bone-in thighs and drumsticks","Slightly darker, richer broth and no carving. Add 2–3 extra wings if you can — more skin and cartilage means more body.",{"original":32,"swap":33,"note":34},"Rock sugar","Plain white sugar, same amount","Rock sugar rounds the broth a touch more gently, but the difference in a seasoned bowl is small.",{"original":36,"swap":37,"note":38},"Star anise and cinnamon stick","A ready-made phở spice sachet from an Asian grocer","Perfectly respectable — most contain the same spices. Still toast the sachet's contents briefly if you can open it.",[40,43,46],{"name":41,"description":42},"Phở gà trộn","The Hanoi dry version: noodles and chicken tossed with a sweet-salty dressing, fried shallots and herbs, with a small cup of broth served alongside.",{"name":44,"description":45},"Southern-style bowl","Saigon's treatment — a slightly sweeter broth and a bigger garnish plate: bean sprouts, Thai basil, sawtooth coriander, hoisin and sriracha on the side.",{"name":47,"description":48},"Miến gà","The same poached chicken and broth over glass noodles instead of rice noodles — a lighter cousin served at Vietnamese family tables.",[50],"A plate of lime wedges, sliced chile and fresh herbs, with strong iced tea or Vietnamese coffee after.","Store broth, chicken, noodles and garnishes separately. The broth keeps 4 days refrigerated and freezes beautifully for up to 3 months — freeze it in portions and you are twenty minutes from phở on any weeknight. Cooked chicken keeps 3 days. Reheat the broth to a full simmer before assembling, and always cook or soak noodles fresh; refrigerated rice noodles turn brittle and never fully recover.",[53,56,59,62,65],{"question":54,"answer":55},"What is the difference between phở gà and phở bò?","Phở gà is chicken phở; phở bò is the original beef version. They share the charred onion-ginger base, rice noodles and most spices, but chicken broth cooks in about 1½ hours instead of 6 or more, tastes lighter and slightly sweeter, and traditionally carries a more restrained spice load. In Hanoi they are treated as separate dishes, each with devoted specialist shops.",{"question":57,"answer":58},"Why do you char the onion and ginger for phở?","Charring is a defining phở technique: the onion and ginger are blackened over flame or under a broiler before going into the pot. The burnt exterior adds gentle smokiness and a caramelized depth, while the heat tames the raw bite of both aromatics, leaving mellow sweetness. Broth made with raw onion and ginger tastes noticeably flatter and sharper — this five-minute step is not optional.",{"question":60,"answer":61},"Can I use chicken stock from a carton instead of poaching a chicken?","You can make a decent shortcut soup, but not really phở. The dish depends on the fresh, faintly sweet flavor of a bird poached in the broth itself, plus its fat and gelatin. If you must shortcut, simmer good low-sodium stock with the charred aromatics and toasted spices for 30 minutes and poach a couple of chicken breasts in it — closer, though the body will be thinner.",{"question":63,"answer":64},"Why is my phở broth cloudy, and does it matter?","Cloudiness comes from boiling too hard, which emulsifies fat and coagulated protein into the liquid, or from skipping the early skimming. It affects looks and, mildly, texture — the broth tastes slightly muddier and heavier. Keep the pot at a bare simmer, skim the gray foam in the first ten minutes, and strain through a fine sieve at the end. A slightly cloudy homemade broth is still perfectly good to eat.",{"question":66,"answer":67},"What noodles are correct for phở, and can I substitute?","Phở uses flat rice noodles about 3–5 mm wide, sold dried as \"bánh phở\" or \"rice sticks\" and fresh in Asian grocers' refrigerators. Dried ones are soaked and then briefly blanched; fresh ones just need a quick dip in boiling water. Round rice vermicelli (bún) works in a pinch but changes the character; wheat noodles take the dish somewhere else entirely and are best avoided here.",[69,70,71,72],"Large stockpot (6 l or more)","Fine-mesh skimmer and sieve","Tongs","Deep noodle bowls",4,25,100,"medium",[78,79],"soup","main",[81,82,83],"dairy-free","gluten-free","nut-free",[85,86,87,88],"chicken","onion","ginger","fish-sauce",[90,96,100,104,107,111,114,116,119,121,125,130,133,138,142,146,149],{"ref":85,"qty":91,"unit":92,"name":93,"note":94,"group":95},1.5,"kg","whole chicken","the best bird you can find — it is most of the flavor","For the broth",{"ref":86,"qty":97,"unit":98,"name":99,"group":95},2,"piece","yellow onions, halved, skin on",{"ref":87,"qty":101,"unit":102,"name":103,"group":95},80,"g","fresh ginger, halved lengthwise",{"qty":105,"unit":98,"name":106,"group":95},3,"whole star anise",{"ref":108,"qty":109,"unit":98,"name":110,"group":95},"cinnamon",1,"cinnamon stick",{"qty":109,"unit":112,"name":113,"group":95},"tbsp","coriander seeds",{"qty":105,"unit":98,"name":115,"group":95},"whole cloves",{"ref":88,"qty":105,"unit":112,"name":117,"note":118,"group":95},"fish sauce","plus more to taste",{"qty":109,"unit":112,"name":120,"group":95},"rock sugar (or white sugar)",{"qty":97,"unit":122,"name":123,"note":124,"group":95},"tsp","fine salt","to taste",{"qty":126,"unit":102,"name":127,"note":128,"group":129},400,"dried flat rice noodles (bánh phở)","or 800 g fresh","For the bowls",{"ref":131,"qty":73,"unit":98,"name":132,"group":129},"scallions","scallions, thinly sliced",{"ref":134,"qty":135,"unit":136,"name":137,"group":129},"cilantro",0.5,"cup","cilantro, roughly chopped",{"ref":139,"qty":140,"unit":124,"name":141,"group":129},"black-pepper",null,"freshly ground black pepper",{"ref":143,"qty":97,"unit":98,"name":144,"group":145},"lime","limes, in wedges","For serving",{"qty":97,"unit":98,"name":147,"optional":148,"group":145},"fresh red or bird's-eye chiles, sliced",true,{"ref":150,"qty":109,"unit":136,"name":151,"optional":148,"group":145},"basil","Thai basil and\u002For mint sprigs",[153,157,162,166,170,174,177,181],{"title":154,"text":155,"timerSeconds":156},"Char the onion and ginger","Set the onion halves and ginger cut-side down over a gas flame, under a hot broiler, or in a dry cast-iron pan. Char, turning occasionally, until the surfaces are blackened in patches and the kitchen smells sweet and smoky, 8–10 minutes. Rub off any papery burnt skin.",600,{"title":158,"text":159,"timerSeconds":160,"tip":161},"Toast the spices","Toast the star anise, cinnamon, coriander seeds and cloves in a small dry pan over medium heat, shaking constantly, until fragrant and a shade darker — about 2 minutes. Pull them the moment they smell perfumed; smoking spices turn the broth bitter.",120,"Tie the toasted spices in a piece of cheesecloth or a spice ball so you never have to fish for a stray clove.",{"title":163,"text":164,"timerSeconds":156,"tip":165},"Start the poach","Put the whole chicken breast-side up in a large pot with the charred onion, ginger and the spice bundle, and cover with about 3 liters of cold water. Bring just to a boil, immediately reduce to a bare simmer, and skim off the gray foam until the surface stays clean, about 10 minutes.","Starting from cold water draws the impurities out gradually — hot-water starts seal them in and cloud the broth.",{"title":167,"text":168,"timerSeconds":169},"Poach the chicken gently","Poach {qty:chicken} of chicken at the barest simmer — lazy bubbles only — for about 30 minutes, until the thigh juices run clear when pierced and a leg wiggles loosely in its joint. Lift the bird out and plunge it into a bowl of cold water for 5 minutes to stop the cooking and tighten the skin.",1800,{"title":171,"text":172,"timerSeconds":173},"Build the broth","Pull the meat off the carcass in large pieces once cool enough to handle, and return all bones and skin to the pot. Continue simmering gently, partly covered, for another 45 minutes, until the broth is golden, aromatic and tastes distinctly of chicken rather than water.",2700,{"title":175,"text":176},"Season and strain","Strain the broth through a fine sieve into a clean pot, discarding the solids. Season with {qty:fish-sauce} of fish sauce, the sugar and salt, tasting until it is savory, faintly sweet and a touch stronger than you would drink on its own — the noodles will soften it.",{"title":178,"text":179,"timerSeconds":180},"Ready the noodles and chicken","Soak dried rice noodles in hot water until pliable but still firm at the core, 15–20 minutes, then blanch them in boiling water for 30–60 seconds until just tender, and drain well. Meanwhile slice or shred the chicken into bite-size pieces.",1200,{"title":182,"text":183,"tip":184},"Assemble the bowls","Divide the noodles among warmed deep bowls, top with the chicken, scallions, cilantro and a grind of black pepper, and ladle the fully boiling broth over so everything heats through. Serve immediately with lime, chiles and herbs on the side for each eater to add.","Bring the broth back to a hard boil just before ladling — the bowls cool it fast, and phở must arrive steaming.",{"calories":186,"protein":187,"carbs":188,"fat":189,"fiber":105,"sodium":190,"estimated":148},560,44,62,14,1600,[192],{"src":193,"alt":194},"\u002Fimages\u002Frecipes\u002Fchicken-pho\u002Fhero.svg","Bowl of chicken pho with flat rice noodles, shredded chicken, scallions and herbs in clear broth",[196,197,198,199,200,201,202],"pho","pho ga","chicken soup","rice noodles","hanoi","vietnamese noodle soup","broth","2026-08-18","dishroute-kitchen",{"items":206,"total":405,"page":109,"limit":424,"hasMore":425},[207,234,261,281,298,323,344,370,377,400],{"slug":208,"title":209,"nativeName":210,"countrySlug":9,"region":211,"baseServings":73,"prepMinutes":212,"cookMinutes":213,"restMinutes":214,"difficulty":215,"course":216,"diet":218,"mainIngredients":219,"images":222,"keywords":226,"publishedAt":233,"updatedAt":233,"authorSlug":204},"banh-cuon","Bánh Cuốn (Steamed Rice Rolls with Pork and Wood Ear)","Bánh cuốn","Hanoi",30,40,60,"hard",[217],"breakfast",[81],[220,221,88],"ground-pork","mushrooms",[223],{"src":224,"alt":225},"\u002Fimages\u002Frecipes\u002Fbanh-cuon\u002Fhero.svg","Plate of translucent steamed rice rolls filled with minced pork, topped with golden fried shallots and cilantro",[227,228,229,230,231,232],"banh cuon","steamed rice rolls","hanoi breakfast","wood ear mushroom","rice flour","vietnamese","2026-08-19",{"slug":235,"title":236,"nativeName":237,"countrySlug":9,"region":238,"baseServings":73,"prepMinutes":239,"cookMinutes":240,"restMinutes":214,"difficulty":241,"course":242,"diet":244,"mainIngredients":245,"images":249,"keywords":253,"publishedAt":233,"updatedAt":233,"authorSlug":204},"banh-mi","Bánh Mì (Vietnamese Baguette Sandwich with Pâté and Pickles)","Bánh mì thịt","Saigon",20,5,"easy",[243],"street-food",[],[246,247,134,248],"carrot","cucumber","chicken-liver",[250],{"src":251,"alt":252},"\u002Fimages\u002Frecipes\u002Fbanh-mi\u002Fhero.svg","Split Vietnamese baguette filled with pâté, sliced pork roll, orange carrot pickles, cucumber and cilantro sprigs",[254,255,256,257,258,259,260],"banh mi","vietnamese sandwich","baguette","do chua pickles","pate","street food","saigon",{"slug":262,"title":263,"nativeName":264,"countrySlug":9,"region":265,"baseServings":73,"prepMinutes":74,"cookMinutes":212,"restMinutes":212,"difficulty":76,"course":266,"diet":267,"mainIngredients":268,"images":271,"keywords":275,"publishedAt":233,"updatedAt":233,"authorSlug":204},"banh-xeo","Bánh Xèo (Crispy Vietnamese Turmeric Rice Crepe)","Bánh xèo","Mekong Delta",[79,243],[81],[269,270,131,88],"shrimp","pork-belly",[272],{"src":273,"alt":274},"\u002Fimages\u002Frecipes\u002Fbanh-xeo\u002Fhero.svg","Golden turmeric rice crepe folded over shrimp and bean sprouts with crisp lacy edges, beside a plate of herbs",[276,277,278,231,269,279,280],"banh xeo","vietnamese crepe","turmeric","mekong delta","gluten free",{"slug":282,"title":283,"nativeName":284,"countrySlug":9,"region":211,"baseServings":73,"prepMinutes":212,"cookMinutes":74,"restMinutes":214,"difficulty":76,"course":285,"diet":286,"mainIngredients":287,"images":288,"keywords":292,"publishedAt":233,"updatedAt":233,"authorSlug":204},"bun-cha","Bún Chả (Hanoi Grilled Pork with Rice Noodles)","Bún chả Hà Nội",[79],[81],[220,270,88,143],[289],{"src":290,"alt":291},"\u002Fimages\u002Frecipes\u002Fbun-cha\u002Fhero.svg","Bowl of charred pork patties and belly slices in amber dipping broth beside cold rice vermicelli and fresh herbs",[293,200,294,295,296,297],"bun cha","grilled pork","rice vermicelli","nuoc cham","vietnamese noodles",{"slug":299,"title":300,"nativeName":301,"romanized":302,"countrySlug":9,"region":303,"baseServings":97,"prepMinutes":105,"cookMinutes":304,"difficulty":241,"course":305,"diet":307,"mainIngredients":309,"images":311,"keywords":315,"publishedAt":233,"updatedAt":233,"authorSlug":204},"ca-phe-sua-da","Cà Phê Sữa Đá (Vietnamese Iced Coffee with Condensed Milk)","Cà phê sữa đá","Ca phe sua da","Nationwide",7,[306],"drink",[308,82,83],"vegetarian",[310],"condensed-milk",[312],{"src":313,"alt":314},"\u002Fimages\u002Frecipes\u002Fca-phe-sua-da\u002Fhero.svg","Tall glass of Vietnamese iced coffee with condensed milk swirling into dark coffee over ice, phin filter beside it",[316,317,318,319,320,321,322],"ca phe sua da","vietnamese iced coffee","phin filter","condensed milk coffee","robusta","cafe sua da","iced coffee",{"slug":324,"title":325,"nativeName":326,"countrySlug":9,"region":265,"baseServings":73,"prepMinutes":239,"cookMinutes":239,"difficulty":76,"course":327,"diet":328,"mainIngredients":330,"images":334,"keywords":338,"publishedAt":233,"updatedAt":233,"authorSlug":204},"canh-chua","Canh Chua Cá (Mekong Sour Tamarind Fish Soup)","Canh chua cá",[78],[329,81,82],"pescatarian",[331,332,333,88],"white-fish","pineapple","tomato",[335],{"src":336,"alt":337},"\u002Fimages\u002Frecipes\u002Fcanh-chua\u002Fhero.svg","Bowl of clear sour Vietnamese soup with catfish, pineapple wedges, tomato, okra and green herbs on top",[339,340,341,342,279,343,332],"canh chua","sour soup","tamarind","catfish","vietnamese soup",{"slug":345,"title":346,"nativeName":347,"romanized":348,"countrySlug":9,"region":349,"baseServings":73,"prepMinutes":74,"cookMinutes":350,"restMinutes":160,"difficulty":241,"course":351,"diet":353,"mainIngredients":355,"images":358,"keywords":362,"publishedAt":233,"updatedAt":233,"authorSlug":204},"che-ba-mau","Chè Ba Màu (Vietnamese Three-Color Bean Dessert)","Chè ba màu","Che ba mau","Southern Vietnam",55,[352,306],"dessert",[308,354,82,81,83],"vegan",[356,357],"coconut-milk","cornstarch",[359],{"src":360,"alt":361},"\u002Fimages\u002Frecipes\u002Fche-ba-mau\u002Fhero.svg","Tall glass of Vietnamese three-color dessert with yellow mung bean, red beans, green pandan jelly and coconut cream over ice",[363,364,365,366,367,368,369],"che ba mau","vietnamese dessert","three color dessert","mung bean","pandan jelly","coconut cream","iced dessert",{"slug":4,"title":5,"nativeName":6,"romanized":7,"countrySlug":9,"region":10,"baseServings":73,"prepMinutes":74,"cookMinutes":75,"difficulty":76,"course":371,"diet":372,"mainIngredients":373,"images":374,"keywords":376,"publishedAt":203,"updatedAt":203,"authorSlug":204},[78,79],[81,82,83],[85,86,87,88],[375],{"src":193,"alt":194},[196,197,198,199,200,201,202],{"slug":378,"title":379,"nativeName":380,"romanized":381,"countrySlug":9,"region":349,"baseServings":382,"prepMinutes":74,"cookMinutes":75,"difficulty":76,"course":383,"diet":384,"mainIngredients":385,"images":388,"keywords":392,"publishedAt":203,"updatedAt":203,"authorSlug":204},"thit-kho","Thịt Kho Trứng (Vietnamese Caramel Braised Pork with Eggs)","Thịt kho trứng","Thit kho trung",6,[79],[81,82,83],[386,387,88],"pork-shoulder","eggs",[389],{"src":390,"alt":391},"\u002Fimages\u002Frecipes\u002Fthit-kho\u002Fhero.svg","Mahogany caramel-braised pork belly chunks and amber-stained eggs in a glossy sauce over rice",[393,394,395,396,397,398,399],"thit kho","vietnamese braised pork","caramel pork","tet","pork belly","coconut water","nuoc mau",{"slug":401,"title":402,"nativeName":403,"romanized":404,"countrySlug":9,"region":349,"baseServings":73,"prepMinutes":213,"cookMinutes":405,"difficulty":241,"course":406,"diet":409,"mainIngredients":410,"images":413,"keywords":417,"publishedAt":203,"updatedAt":203,"authorSlug":204},"vietnamese-summer-rolls","Vietnamese Summer Rolls with Peanut Sauce","Gỏi cuốn","Goi cuon",10,[407,408],"appetizer","snack",[81],[269,411,247,412],"mint","rice",[414],{"src":415,"alt":416},"\u002Fimages\u002Frecipes\u002Fvietnamese-summer-rolls\u002Fhero.svg","Fresh summer rolls with shrimp and herbs visible through rice paper, beside a bowl of peanut sauce",[418,419,420,269,421,422,423],"summer rolls","goi cuon","rice paper rolls","fresh rolls","peanut sauce","vietnamese appetizer",24,false,1787360058857]