Phở Bò Gà Đặc Biệt
Phở bò gà đặc biệt is a Vietnamese dish name that roughly translates to “special beef and chicken pho.”Here’s a little breakdown:Phở — the famous Vietnamese noodle soup with rice noodles in a fragrant broth.Bò — beef.Gà — chicken.Đặc biệt — “special,” which usually means it’s a combination bowl or comes with extra toppings.So when you order phở bò gà đặc biệt, you’re getting a “special combo pho” that includes both beef and chicken—possibly different cuts of beef (like brisket, flank, meatballs, or tendon) along with shredded or sliced poached chicken.It’s a flavor-packed bowl, perfect if you can’t decide between beef or chicken pho!
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Ingredients
Broth
- 1.5 lb beef bones (marrow or knuckle)
- 1 chicken (about 3 lb / 1.4 kg), halved or quartered
- 1 large onion
- 3 inch fresh ginger (unpeeled)
- 2 cinnamon sticks
- 5 star anise
- 4 whole cloves
- 1 black cardamom pod (optional)
- 1 tbsp coriander seeds
- 1 tbsp rock sugar or 1 tsp brown sugar
- 2 tbsp fish sauce
- 1.5 tbsp salt (adjust to taste)
- 4 qt water (about 4 liters)
- 1 lb dried flat rice noodles or fresh flat rice noodles, (bánh phở)
- 8 oz beef thinly sliced, (eye of round, brisket, or flank)
- cooked chicken shredded, (from the broth)
- Fresh herbs Thai basil, cilantro, sawtooth herb (ngo gai), scallions
- bean sprouts
- lime wedges
- chili or jalapeño, sliced
- Hoisin sauce (optional for serving)
- Sriracha (optional for serving)
Instructions
Char and toast aromatics
- Split onion and ginger in half.
- Place them under a broiler or directly over a flame until the surfaces are blackened, about 5 minutes.
- Rinse off the loose charred bits.
Blanch bones and chicken
- In a large pot, cover beef bones and chicken with water, bring to a boil for 5 minutes.
- Drain and rinse the bones and chicken to remove impurities. Wash pot clean.
Make the broth
- Return bones and chicken to the clean pot.
- Add onion, ginger, spices, sugar, salt, and 4 qt water.
- Bring to a gentle boil, then reduce to a simmer.
- Simmer for about 2.5–3 hours, skimming occasionally.
- (Remove the chicken after ~45 minutes, once fully cooked and tender.)
- Shred the chicken and set aside.
Strain and season broth
- Strain broth through a fine mesh sieve.
- Add fish sauce and more salt to taste. Keep hot.
Prepare noodles
- Cook rice noodles according to package instructions.
- Rinse briefly under warm water to separate.
Assemble bowls
- Divide noodles among 4 large bowls.
- Top with slices of raw beef and some shredded chicken.
- Pour over boiling-hot broth to gently cook the beef.
- Add green onions and herbs on top.
Serve with
- A plate of bean sprouts, herbs, lime wedges, chili, hoisin, and Sriracha so everyone can customize.
Disclaimer
Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 378kcal (19%)Carbohydrates: 39g (13%)Protein: 17g (34%)Fat: 17g (26%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 68mg (23%)Sodium: 3456mg (150%)Potassium: 372mg (11%)Fiber: 4g (17%)Sugar: 5g (6%)Vitamin A: 33IU (1%)Vitamin C: 4mg (5%)Calcium: 100mg (10%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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