Organic Chicken Pho

Chicken Pho – called Pho Ga in Vietnamese – is the chicken version of Beef Pho. This adaption is made with organic chicken and is a family recipe taken from my beautiful neice’s mother.

You guys have been patiently waiting and I finally got to make my moms organic chicken P H O with her. She has made this for my siblings and I since forever, so this dish gives us all the comfort vibes // She wanted me to highlight organic because she says it tastes the best with the ingredients she uses - her pho is not traditional. I love it, so I hope you guys will love it too!

INGREDIENTS:
- 1.5 gallons water
- 2.5 pounds organic chicken (whatever parts of the chicken you prefer, we used parts of a whole chicken)
- 2 pounds pho noodles
- 1 pound chicken liver (optional)
- 1 large ginger root smashed
- 4 shallots cut halves
- 7 cloves
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon fennel seeds
- 6 tablespoons Celtic sea salt (if you use different salt use less and taste, the salt we used is light)
- 2.5 tablespoons rock sugar
- 1 pound bean sprouts
- 1 bunch green onion minced
- 1 bunch cilantro minced
- 1 bunch Thai basil
- 1 small red onion sliced
- 1 small yellow onion sliced
- 1 lime cubed
- Chili’s diced (optional)

*1 large piece of daikon root (optional- peeled and cut in large 5” pieces)
*2 pieces of whole anise seeds (optional)

INSTRUCTIONS:
1. Set chicken breast and wings aside in the fridge (we cook this when broth is almost ready - it goes on top of the pho).
2. In a large pot bring water to a boil for the pho broth.
3. In a smaller pot bring water to a boil, add salt for the liver.
4. Roast half the ginger and all the shallots until golden.
5. Once water for pho is to a boil add chicken, other half of non roasted ginger, cloves, coriander seeds, fennel seeds, Celtic sea salt and rock sugar.
6. Add roasted ginger and shallots to broth.
7. Cook liver for 15 minutes in separate pot.
8. Add in the rest of chicken to broth(if any) and let simmer for 4-5 hours.
9. Keep an eye on the broth and skim all the foam off the top.
10. Pour out liver, rinse in cold water and leave in fridge until serving.
11. After 4-5 hours, add chicken breast and wings to broth and cook for 20 minutes or until chicken is cooked.
12. In a separate pot, cook pho noodles per instructions.
13. Build your pho bowl and top it with red onion, red onion, yellow onion, green onion, cilantro, Thai basil, bean sprouts, chili and enoy!