Meal Prep Chicken Pho
Meal Prep Chicken Pho
Ingredients
For the Broth
- 1 whole chicken, about 3-4 pounds
- 2 1/2 gallons water
- 3 onions, whole
- 1 large knob ginger
- 5 pieces star anise
- 2 teaspoons fennel seeds
- 1 cardamom pod
- 2 cinnamon sticks
- 2 teaspoons cloves
- 2 teaspoons coriander seeds
- 1 1/2 tablespoons granulated chicken bouillon
- 1 tablespoon MSG
- 6 small lumps rock sugar
- 1/2 cup Phu Quoc Chin Su fish sauce
- 6 stalks green onions
For Serving
- as needed pho noodles, freshly cooked
- as needed cilantro, fresh, chopped
- as needed white onion, thinly sliced
- as needed fresh basil leaves
- as needed lime wedges
- as needed hot sauce
Instructions
- 1
To a dry pan over medium-high heat, add the star anise, fennel seeds, cardamom pod, cinnamon sticks, cloves, and coriander seeds. Toast for 2 minutes until fragrant. Transfer the toasted aromatics into a spice bag or basket.
⏱️ 5 min
- 2
In the same pan, or directly over a gas flame, air fryer, or oven, char the whole onions and ginger until slightly blackened on all sides. This adds depth of flavor to the broth.
⏱️ 10 min
- 3
In a very large stockpot, bring 2 1/2 gallons of water to medium heat.
⏱️ 10 min
- 4
Carefully place the whole chicken into the pot of water. Add the spice bag with toasted aromatics, the charred onions, charred ginger, granulated chicken bouillon, MSG, rock sugar, and Phu Quoc Chin Su fish sauce.
⏱️ 5 min
- 5
Bring the broth to a gentle simmer and cook on medium heat for a minimum of 30 minutes, or up to 1 1/2 hours, to allow the flavors to meld. Skim any foam that rises to the surface.
⏱️ 90 min
- 6
During the last 15 minutes of simmering, carefully remove the cooked chicken from the broth using tongs and set aside. Add the 6 stalks of green onions to the simmering broth.
⏱️ 15 min
- 7
Taste the broth and adjust seasoning as needed. You may add more fish sauce, bouillon, or a pinch of sugar if desired.
⏱️ 5 min
- 8
Once the chicken is cool enough to handle, shred or slice the meat from the bones for serving.
⏱️ 10 min
- 9
For meal prepping, prepare your containers. Place a portion of freshly cooked pho noodles at the bottom of each container. Top with chopped cilantro and thinly sliced white onion. Place a divider on top of this layer.
⏱️ 15 min
- 10
In the compartments of the divider, add shredded chicken, fresh basil leaves, and lime wedges. You can also include a small container of hot sauce.
⏱️ 10 min
- 11
Allow the broth to cool completely. Once cooled, divide the broth into separate airtight soup containers for easy meal prep. Store the assembled noodle and topping containers and the broth containers separately in the refrigerator.
⏱️ 60 min
- 12
To serve, reheat the broth until piping hot. Pour the hot broth over the assembled noodles, chicken, and fresh ingredients in a bowl. Squeeze fresh lime juice and add hot sauce to taste.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Meal Prep Chicken Pho
For the Broth
- 1 whole chicken, about 3-4 pounds
- 2 1/2 gallons water
- 3 onions, whole
- 1 large knob ginger
- 5 pieces star anise
- 2 teaspoons fennel seeds
- 1 cardamom pod
- 2 cinnamon sticks
- 2 teaspoons cloves
- 2 teaspoons coriander seeds
- 1 1/2 tablespoons granulated chicken bouillon
- 1 tablespoon MSG
- 6 small lumps rock sugar
- 1/2 cup Phu Quoc Chin Su fish sauce
- 6 stalks green onions
For Serving
- as needed pho noodles, freshly cooked
- as needed cilantro, fresh, chopped
- as needed white onion, thinly sliced
- as needed fresh basil leaves
- as needed lime wedges
- as needed hot sauce
Instructions
- 1
To a dry pan over medium-high heat, add the star anise, fennel seeds, cardamom pod, cinnamon sticks, cloves, and coriander seeds. Toast for 2 minutes until fragrant. Transfer the toasted aromatics into a spice bag or basket.
⏱️ 5 min - 2
In the same pan, or directly over a gas flame, air fryer, or oven, char the whole onions and ginger until slightly blackened on all sides. This adds depth of flavor to the broth.
⏱️ 10 min - 3
In a very large stockpot, bring 2 1/2 gallons of water to medium heat.
⏱️ 10 min - 4
Carefully place the whole chicken into the pot of water. Add the spice bag with toasted aromatics, the charred onions, charred ginger, granulated chicken bouillon, MSG, rock sugar, and Phu Quoc Chin Su fish sauce.
⏱️ 5 min - 5
Bring the broth to a gentle simmer and cook on medium heat for a minimum of 30 minutes, or up to 1 1/2 hours, to allow the flavors to meld. Skim any foam that rises to the surface.
⏱️ 90 min - 6
During the last 15 minutes of simmering, carefully remove the cooked chicken from the broth using tongs and set aside. Add the 6 stalks of green onions to the simmering broth.
⏱️ 15 min - 7
Taste the broth and adjust seasoning as needed. You may add more fish sauce, bouillon, or a pinch of sugar if desired.
⏱️ 5 min - 8
Once the chicken is cool enough to handle, shred or slice the meat from the bones for serving.
⏱️ 10 min - 9
For meal prepping, prepare your containers. Place a portion of freshly cooked pho noodles at the bottom of each container. Top with chopped cilantro and thinly sliced white onion. Place a divider on top of this layer.
⏱️ 15 min - 10
In the compartments of the divider, add shredded chicken, fresh basil leaves, and lime wedges. You can also include a small container of hot sauce.
⏱️ 10 min - 11
Allow the broth to cool completely. Once cooled, divide the broth into separate airtight soup containers for easy meal prep. Store the assembled noodle and topping containers and the broth containers separately in the refrigerator.
⏱️ 60 min - 12
To serve, reheat the broth until piping hot. Pour the hot broth over the assembled noodles, chicken, and fresh ingredients in a bowl. Squeeze fresh lime juice and add hot sauce to taste.
⏱️ 5 min