Chicken Pho
A clear, deeply aromatic Vietnamese chicken noodle soup built on a star anise and charred-ginger broth, piled with tender shredded chicken and rice noodles. Served with a full herb platter and condiments for customizing at the table.
Ingredients
- 3 lbs bone-in, skin-on chicken pieces (thighs or a whole cut-up chicken)
- 10 cups water
- 2 yellow onion, halved
- 3 oz fresh ginger, halved lengthwise
- 4 whole star anise
- 1 stick cinnamon stick
- 4 whole cloves
- 2 tsp coriander seeds
- 1/4 cup fish sauce
- 2 tsp granulated sugar
- 2 tsp kosher salt
- 8 oz flat rice noodles (banh pho, medium width), soaked per package
- 2 cups fresh bean sprouts
- 4 scallions, thinly sliced
- 1 cup fresh Thai basil and cilantro
- 2 limes, cut into wedges
- 1/4 cup hoisin sauce
- 2 tbsp sriracha or chili sauce
Instructions
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1
Char the 2 halved yellow onion and 3 oz halved lengthwise fresh ginger: hold the halves directly over a gas flame with tongs or place cut-side-down under the broiler until deeply caramelized and lightly blackened, about 5 minutes. Rinse off any excess char.
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2
Toast the spices: in a dry small skillet over medium heat, toast 4 whole star anise, 1 stick cinnamon stick, 4 whole cloves, and 2 tsp coriander seeds until fragrant, about 1-2 minutes. Transfer to a spice bag or piece of cheesecloth.
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3
Place 3 lbs bone-in, skin-on chicken pieces (thighs or a whole cut-up chicken) and 10 cups water in a large pot. Bring to a boil over high heat, skimming any grey foam that rises to the surface. Once the broth is relatively clear, add the charred onion, ginger, and the spice bag.
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4
Reduce heat to a gentle simmer. Cook uncovered for 40 minutes until the chicken is fully cooked through to an internal temperature of 165°F (74°C). Remove the chicken pieces and set aside to cool.
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5
Continue simmering the broth. Add 1/4 cup fish sauce, 2 tsp granulated sugar, and 2 tsp kosher salt. Taste and adjust seasoning - the broth should be savory, lightly sweet, and fragrant.
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6
When the chicken is cool enough to handle, discard the skin and bones. Shred the meat into bite-sized pieces.
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7
Cook 8 oz flat rice noodles (banh pho, medium width) according to package directions. Drain and divide among 4 large bowls.
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8
Ladle the hot broth over the noodles. Top with shredded chicken, 2 cups fresh bean sprouts, and 4 thinly sliced scallions.
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9
Serve with 1 cup fresh Thai basil and cilantro, 2 cut into wedges limes, 1/4 cup hoisin sauce, and 2 tbsp sriracha or chili sauce for each person to customize at the table.