Vietnamese Chicken Pho
A fragrant, crystal-clear chicken broth infused with charred ginger, star anise, and cinnamon, poured over rice noodles and tender shredded chicken with a table full of fresh garnishes.
Ingredients
- 3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks)
- 3 oz fresh ginger, halved lengthwise
- 1 large yellow onion, halved
- 4 whole star anise
- 2 cinnamon sticks
- 4 whole cloves
- 2 tsp coriander seeds
- 3 tbsp fish sauce
- 2 tsp granulated sugar
- 10 cups cold water
- 8 oz flat rice noodles (banh pho, 1/4-inch wide)
- 1 tsp salt
- 2 cups fresh bean sprouts (for serving)
- 1 cup fresh Thai basil (for serving)
- 2 limes lime wedges (for serving)
- 2 thinly sliced fresh chiles (for serving), thinly sliced
Instructions
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1
Char the 3 oz halved lengthwise fresh ginger and 1 large halved yellow onion: place them cut-side down over a gas flame or under the broiler until deeply blackened in spots, about 3-5 minutes.
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2
Toast 4 whole star anise, 2 cinnamon sticks, 4 whole cloves, and 2 tsp coriander seeds in a dry skillet over medium heat until fragrant, about 2 minutes.
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3
Place 3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks) in a large pot. Add 10 cups cold water, the charred ginger and onion, and the toasted spices. Bring to a boil, skimming foam. Reduce to a gentle simmer and cook for 45-50 minutes until chicken reaches an internal temperature of 165°F (74°C) and is very tender.
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4
Remove the chicken and let it cool slightly. Strain the broth through a fine-mesh sieve; discard solids. Return broth to the pot and season with 3 tbsp fish sauce, 2 tsp granulated sugar, and 1 tsp salt. Keep warm.
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5
Once cool enough to handle, shred the chicken meat off the bones; discard skin and bones.
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6
Soak 8 oz flat rice noodles (banh pho, 1/4-inch wide) in cold water for 20 minutes, then cook in boiling water for 1-2 minutes until just tender. Drain and divide among bowls.
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7
Ladle hot broth over noodles. Top with shredded chicken. Serve with 2 cups fresh bean sprouts (for serving), 1 cup fresh Thai basil (for serving), 2 limes lime wedges (for serving), and 2 thinly sliced fresh chiles (for serving) on the side.