Vietnamese Chicken Pho

Name: Vietnamese Chicken Pho
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 4 servings
Cuisine: Vietnamese
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

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.

105 minMediumServes 4350 cal/serving

VietnameseSoupStovetopHigh ProteinDairy-FreeNut-FreePork-FreeCorn-Free

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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

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.
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.
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.
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.
5

Once cool enough to handle, shred the chicken meat off the bones; discard skin and bones.
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.
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.

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Questions

What internal temperature should Vietnamese Chicken Pho reach?

For Vietnamese Chicken Pho, the target internal temperature is 165 F (about 75 C), given in step 3. A probe thermometer removes the guesswork.

Why cook the spices first in Vietnamese Chicken Pho?

Step 2 reads: "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." Most spice flavor dissolves in fat, not water. The brief fry in step 2 wakes the spices up and spreads them through the oil. Keep them moving; they scorch in seconds.

Is there a substitute for Thai basil in Vietnamese Chicken Pho?

The entry for Vietnamese Chicken Pho calls for 1 cup fresh Thai basil (for serving). In its place: Italian basil with a few mint leaves comes close. Add it off the heat.

Can I make Vietnamese Chicken Pho less spicy?

Yes. The heat in Vietnamese Chicken Pho comes from 2 thinly sliced fresh chiles (for serving), thinly sliced. For a milder plate, remove the seeds and ribs from the chiles, or use half; nothing else in the method changes.

Can I freeze Vietnamese Chicken Pho?

Yes. Refrigerate Vietnamese 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 noodles will go on swelling in the broth; for the best texture on day two, store that part separately or cook it fresh.

Serve it with

Stir Fried Bean Sprouts side
Goi Ga (Vietnamese Chicken Cabbage Salad) salad
Garlic Water Spinach Stir-Fry side

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