dinner · dairy-free
Chicken and gizzard phở
A rich chicken broth built from gizzards and thighs, ladled over rice noodles with sliced meat, boiled eggs and scallions.
- Time
- 95min
- Steps
- 5
Ingredients
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Allergens
Contains egg and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Put the cleaned gizzards in a large pot with the stock, sliced ginger and the onion. Simmer for about 60 minutes, until the gizzards are tender.
-
2
Add the boneless thighs toward the end and keep simmering until both the thighs and gizzards reach at least 74°C (165°F).
-
3
Boil the eggs until the whites and yolks are firm, then peel and halve them. Cook the noodles in a separate pot following the package directions.
-
4
Strain the broth and season it with the fish sauce.
-
5
Slice the chicken and gizzards, divide the noodles among bowls, top with the meat, eggs and sliced scallions, and ladle the hot broth over.
