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Fine-Dining Hanoi Chicken Pho
Fine-Dining Hanoi Chicken Pho

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Ingredients

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Nước dùng gà Hà Nội

Quẩy gà

Mỡ gà

  • Chicken fat 200.0 g
  • Scallions 100.0 g
  • Onion 100.0 g
  • Shallots 100.0 g
  • Coriander Roots 30.0 g
  • Ginger 50.0 g
  • Coriander seeds 10.0 g
  • Oil 100.0 ml

Phở gà Hà Nội

  • Caviar egg 160.0 g
  • Chicken 2000.0 g
  • Dong Tao chicken feet 1200.0 g
  • Blanched bean sprouts 400.0 g
  • Chicken eggs 80.0 g
  • Scallions 160.0 g
  • Coriander 80.0 g
  • Lime leaves 40.0 g
  • Basil 160.0 g

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Preparation

  1. Nước dùng gà Hà Nội

    • Poach the whole free-range chicken to make the broth base.
    • Use the chicken poaching liquid to simmer with ginger, onions, and Knorr seasoning to create the Pho broth.

  2. Quẩy gà

    • Blanch the chicken skin briefly to remove any gamey odor.
    • Sear the chicken skin with ginger until the skin firms up and turns golden brown.
    • Add all ingredients, reduce the heat to low, and simmer until the tapioca pearls (bột báng) become translucent and soft.
    • Blend until completely smooth, then spread the mixture evenly onto a sheet of parchment paper. Bake at 140°C for 17 minutes. Remove from the oven and cut into desired shapes.
    • Place the cut pieces back onto the parchment paper and bake again at 180°C for 15–30 minutes, until completely dry and crispy.
    • Option: Deep-fry to puff up.

  3. Mỡ gà

  4. Phở gà Hà Nội

    • Spoon the finished product onto a plate and garnish, ready for service.