Family-Style Chicken Phở
Family-Style Chicken Phở
Ingredients
For the Broth
- 3 pounds whole chicken, cut into large pieces, including carcass and bones
- 1/2 pound chicken feet, optional, for extra collagen
- 1 yellow onion, large, unpeeled, halved
- 4 ounces fresh ginger, unpeeled, sliced into 1/2-inch thick rounds
- 5 star anise pods
- 1 cinnamon stick, 3-inch
- 1 black cardamom pod
- 1 teaspoon coriander seeds
- 1/2 teaspoon fennel seeds
- 2 tablespoons fish sauce, or to taste
- 1 tablespoon granulated sugar, or to taste
- 1 teaspoon salt, or to taste
- 12 cups water
For the Noodles and Toppings
- 12 ounces dried flat rice noodles, phở style
- 2 cups cooked chicken meat, shredded from the broth chicken
- 1/2 yellow onion, thinly sliced
- 3 scallions, thinly sliced
- 1/2 cup cilantro, fresh, chopped
- 1 cup bean sprouts
- 1 lime, cut into wedges
- 1 jalapeño or serrano pepper, thinly sliced
- hoisin sauce, for serving, as needed
- sriracha, for serving, as needed
Instructions
- 1
Prepare the chicken: Rinse the chicken pieces and chicken feet thoroughly under cold water. Place them in a large pot, cover with cold water, and bring to a rolling boil over high heat. Boil for 5 minutes, skimming off any scum that rises to the surface. Drain the chicken and rinse each piece again under cold water to remove any remaining impurities. This blanching step is crucial for a clear broth.
⏱️ 10 min
- 2
Char the aromatics: While the chicken is blanching, char the halved onion and ginger. You can do this directly over a gas burner until blackened and fragrant, or under a broiler. Once charred, peel off any excessively burnt outer layers from the onion and scrape off some of the charred skin from the ginger. This adds a smoky depth to the broth.
⏱️ 5 min
- 3
Toast the spices: In a dry skillet over medium heat, toast the star anise, cinnamon stick, black cardamom pod, coriander seeds, and fennel seeds until fragrant, about 2-3 minutes. Be careful not to burn them. Place the toasted spices into a spice bag or wrap them in cheesecloth to prevent them from floating freely in the broth.
⏱️ 3 min
- 4
Simmer the broth: Return the blanched chicken and chicken feet to the large, clean pot. Add the charred onion and ginger, the spice bag, and 12 cups of fresh water. Bring to a boil, then immediately reduce the heat to low, cover, and simmer gently for at least 2 hours, or up to 3 hours. The broth should be barely bubbling.
⏱️ 120 min
- 5
Remove chicken and season broth: After 1 to 1 1/2 hours of simmering, carefully remove the whole chicken pieces (not the feet) from the broth. Let them cool slightly, then shred the meat from the bones. Set the shredded chicken aside. Return the bones to the pot to continue simmering. Continue simmering the broth for the remaining time. Once the broth has simmered for the full duration, remove all solids (bones, aromatics, spice bag). Season the broth with fish sauce, sugar, and salt to taste. The broth should be rich, savory, and slightly sweet.
⏱️ 15 min
- 6
Prepare the noodles and toppings: While the broth is finishing, prepare the rice noodles according to package directions, usually by soaking in hot water until pliable, then briefly boiling. Drain well. Arrange the shredded chicken, sliced onion, scallions, cilantro, bean sprouts, lime wedges, and sliced peppers on a platter for serving.
⏱️ 10 min
- 7
Assemble and serve: To serve, divide the cooked rice noodles among individual serving bowls. Top with a generous amount of shredded chicken. Ladle the hot, clear broth over the noodles and chicken. Serve immediately with the prepared platter of fresh herbs and condiments (hoisin, sriracha) on the side for each person to customize their bowl.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Family-Style Chicken Phở
For the Broth
- 3 pounds whole chicken, cut into large pieces, including carcass and bones
- 1/2 pound chicken feet, optional, for extra collagen
- 1 yellow onion, large, unpeeled, halved
- 4 ounces fresh ginger, unpeeled, sliced into 1/2-inch thick rounds
- 5 star anise pods
- 1 cinnamon stick, 3-inch
- 1 black cardamom pod
- 1 teaspoon coriander seeds
- 1/2 teaspoon fennel seeds
- 2 tablespoons fish sauce, or to taste
- 1 tablespoon granulated sugar, or to taste
- 1 teaspoon salt, or to taste
- 12 cups water
For the Noodles and Toppings
- 12 ounces dried flat rice noodles, phở style
- 2 cups cooked chicken meat, shredded from the broth chicken
- 1/2 yellow onion, thinly sliced
- 3 scallions, thinly sliced
- 1/2 cup cilantro, fresh, chopped
- 1 cup bean sprouts
- 1 lime, cut into wedges
- 1 jalapeño or serrano pepper, thinly sliced
- hoisin sauce, for serving, as needed
- sriracha, for serving, as needed
Instructions
- 1
Prepare the chicken: Rinse the chicken pieces and chicken feet thoroughly under cold water. Place them in a large pot, cover with cold water, and bring to a rolling boil over high heat. Boil for 5 minutes, skimming off any scum that rises to the surface. Drain the chicken and rinse each piece again under cold water to remove any remaining impurities. This blanching step is crucial for a clear broth.
⏱️ 10 min - 2
Char the aromatics: While the chicken is blanching, char the halved onion and ginger. You can do this directly over a gas burner until blackened and fragrant, or under a broiler. Once charred, peel off any excessively burnt outer layers from the onion and scrape off some of the charred skin from the ginger. This adds a smoky depth to the broth.
⏱️ 5 min - 3
Toast the spices: In a dry skillet over medium heat, toast the star anise, cinnamon stick, black cardamom pod, coriander seeds, and fennel seeds until fragrant, about 2-3 minutes. Be careful not to burn them. Place the toasted spices into a spice bag or wrap them in cheesecloth to prevent them from floating freely in the broth.
⏱️ 3 min - 4
Simmer the broth: Return the blanched chicken and chicken feet to the large, clean pot. Add the charred onion and ginger, the spice bag, and 12 cups of fresh water. Bring to a boil, then immediately reduce the heat to low, cover, and simmer gently for at least 2 hours, or up to 3 hours. The broth should be barely bubbling.
⏱️ 120 min - 5
Remove chicken and season broth: After 1 to 1 1/2 hours of simmering, carefully remove the whole chicken pieces (not the feet) from the broth. Let them cool slightly, then shred the meat from the bones. Set the shredded chicken aside. Return the bones to the pot to continue simmering. Continue simmering the broth for the remaining time. Once the broth has simmered for the full duration, remove all solids (bones, aromatics, spice bag). Season the broth with fish sauce, sugar, and salt to taste. The broth should be rich, savory, and slightly sweet.
⏱️ 15 min - 6
Prepare the noodles and toppings: While the broth is finishing, prepare the rice noodles according to package directions, usually by soaking in hot water until pliable, then briefly boiling. Drain well. Arrange the shredded chicken, sliced onion, scallions, cilantro, bean sprouts, lime wedges, and sliced peppers on a platter for serving.
⏱️ 10 min - 7
Assemble and serve: To serve, divide the cooked rice noodles among individual serving bowls. Top with a generous amount of shredded chicken. Ladle the hot, clear broth over the noodles and chicken. Serve immediately with the prepared platter of fresh herbs and condiments (hoisin, sriracha) on the side for each person to customize their bowl.
⏱️ 2 min