Chicken Pho

Name: Chicken Pho
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Vietnamese
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

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.

80 minMediumServes 4420 cal/serving

VietnameseSoupStovetopHigh ProteinHigh FiberDairy-FreeNut-FreeLow-SodiumPork-FreeCorn-Free

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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

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.
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.
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.
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.
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.
6

When the chicken is cool enough to handle, discard the skin and bones. Shred the meat into bite-sized pieces.
7

Cook 8 oz flat rice noodles (banh pho, medium width) according to package directions. Drain and divide among 4 large bowls.
8

Ladle the hot broth over the noodles. Top with shredded chicken, 2 cups fresh bean sprouts, and 4 thinly sliced scallions.
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.

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Questions

How long does Chicken Pho take?

As written, 80 minutes: 20 of prep and 60 of cooking. The longest single stretch is step 4 (40 minutes): "Cook uncovered for 40 minutes until the chicken is fully cooked through to an internal temperature of 165°F (74°C)."

What should Chicken Pho look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until the chicken is fully cooked through to an internal temperature of 165°F (74°C). A reading of 165 F on a thermometer settles it.

Can I speed up the caramelized onions in Chicken Pho?

Not by much. Step 1 needs steady medium-low heat; turning it up burns the outside before the sugars inside have browned. A splash of water rescues a pan that starts to catch.

What can I use instead of hoisin sauce in Chicken Pho?

The entry for Chicken Pho calls for 1/4 cup hoisin sauce. In its place: Stir together equal parts soy sauce and smooth peanut butter or miso, with a little honey and a drop of rice vinegar.

Is Chicken Pho spicy?

Moderately. The heat in Chicken Pho comes from 2 tbsp sriracha or chili sauce. For a milder plate, start with half the sriracha and add more to taste at the end; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How do I store and reheat Chicken Pho?

Refrigerate Chicken Pho for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. The rice noodles will go on swelling in the broth; for the best texture on day two, store that part separately or cook it fresh.

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