Fructose Free Classic Pho Ga
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Learn more →Ingredients
4 servings
For the broth
- 1 whole chicken (3 ½–4 lb)
- 1 large yellow onion, halved through the root
- 1 piece fresh ginger (3 inches), halved lengthwise
- 3 whole star anise
- 1 cinnamon stick (3 inches)
- 4 whole cloves
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 2 tbsp fish sauce, plus more to taste
- 1 tbsp sugar
- 1 tsp salt, plus more to taste
- 10 cups cold water
For the noodles
- 8 oz dried flat rice noodles (banh pho, medium width)
For serving
- 4 scallions, thinly sliced
- ½ cup fresh cilantro leaves
- 2 cups fresh bean sprouts
- 1 lime, cut into wedges
- 2 fresh thai chiles or 1 jalapeño, thinly sliced (optional)
Ingredient noteA serving of up to about two to three chilies is low in fructose. This recipe contains only about 1/2 of a thai chili pepper per serving, making it likely Low Fructose. If you prefer to always avoid thai chilies, please tap it and change its rating to Red.
- hoisin sauce, for serving (optional)
- sriracha, for serving (optional)
Instructions
- 1
Set your oven broiler to high, or heat a large dry skillet over high heat. Place the onion halves cut-side down and the ginger halves cut-side down on a broiler pan or directly in the dry skillet. Cook undisturbed for 5–7 minutes until the cut surfaces are deeply charred and blackened in spots. The onion should be soft and fragrant at the edges. Set aside.
- 2
In a large dry skillet over medium heat, toast the star anise, cinnamon stick, cloves, coriander seeds, and fennel seeds, stirring frequently, until fragrant and lightly darkened, about 2–3 minutes. Watch closely, as the spices can scorch quickly. Remove from heat immediately.
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