A typical breakfast of Hanoians is often associated with pho – a dish that anyone can eat. In addition to beef pho, chicken pho is also a “favorite” dish for many pho lovers
Origin of chicken Pho
There are many theories that Pho Ga was born around 1939. And one of the reasons is due to the scarcity of beef at that time. There was a period when buffalo meat was limited for slaughter because it provided traction for Vietnam’s wet rice agriculture. There is not enough beef supply. Our people have started to try a new dish, chicken pho. Chicken pho captivates diners with its rich broth, the sweetness of chicken and spices such as cinnamon, star anise, coriander seeds, and cardamom. Over the centuries, chicken pho has changed its flavoring method according to each region. However, the dish still retains its original, traditional flavor.
Related Chicken Pho dishes
In addition to traditional chicken pho, the original is pho with chicken. Chicken pho has a variety of toppings that are extremely attractive.
1. Pho with water
The sweet broth is simmered from sea worms. The chicken is boiled until it’s cooked so it’s still chewy, crispy, and greasy when eaten. Each piece of chicken is cut into bite-sized pieces. The chicken skin is crispy and fatty, very delicious. The thigh meat is fragrant and firm. The pho noodles are soft but not crumbly.
2. Pho mix
If chicken noodle soup impresses with its sweet and mild broth, mixed pho makes diners excited by the rich taste of soy sauce and ingredients mixed together. Crispy, fragrant golden-skinned chicken mixed with a special spicy and sour soy sauce.
3. Chicken rice
If you feel that chicken noodle soup is too boring, “chicken rice” is a quite special dish. Soft and flexible rice grains, rich and delicious rice flavor, sweet and sticky chicken with crispy yellow skin, fragrant runny eggs, dipped in soy sauce create the perfect combination.
