ONE CHICKEN, TWO MEALSMOSTLY WAITINGA SUNDAY

Phở Gà

A whole chicken, aromatics burnt black over the flame, and three hours of leaving the pot alone. Clear broth is the only thing being judged.

Linh TrầnHanoi → MelbourneStarted making it because nothing sold here tasted like her mother's.

Serves4Active40 minTotal3 hr 30 minVesselStockpot

BURNER ON HIGH FOR CHARRING · STOCKPOT READY

in the pot where you are still on the counter

click a stage to start thereswipe the map →

From the fire

notes pinned to the stage they belong to

Some people parboil the chicken for ten minutes and throw that water away. It works and it is faster to clear. I skim because my mother skimmed.
Linh · Melbourne
Pull the spice bag after an hour. Left in, the cinnamon takes over everything.
Linh · Melbourne
Heat the empty bowls with hot water first. Cold bowls drop the broth below the temperature that makes it taste like anything.
Duc · Prague

cooking far from the shop you learned in

In MelbourneLinh
Rock sugar is at every Asian grocer here but if not, palm sugar is closer than white.
In OsloThao
Electric hob, no flame. I char the onion and ginger cut-side down in a dry cast iron pan for fifteen minutes instead.

588 people have made it.

Cooked it differently where you live? Write your version — same map, your shop.