Chicken Pho From Scratch
Chicken Pho From Scratch
Ingredients
For the Broth
- 2 pounds chicken, bone-in (such as 2 leg quarters and 1 bone-in breast)
- 1 yellow onion, peeled
- 1 knob ginger, peeled
- 1 tablespoon salt
- 1 tablespoon chicken bouillon
- 1 piece rock sugar, large
- 4 quarts water
For the Pho Spice Bag (or use 1 premade bag)
- 2 cinnamon sticks
- 2 star anise
- 1 cardamom pod
- 1/4 teaspoon cloves
- 2 teaspoons fennel seeds
- 2 teaspoons coriander seeds
For Washing Chicken
- 2 tablespoons vinegar
For Seasoning the Broth (to taste)
- as needed fish sauce
- as needed sugar
- as needed salt
- as needed chicken bouillon
For Serving
- as needed pho noodles, prepared according to package directions
- as needed scallion, chopped
- as needed cilantro, chopped
- as needed onions, thinly sliced
- as needed hoisin sauce
- as needed sriracha
- as needed chili oil
- as needed bean sprouts
- as needed basil
Instructions
- 1
Wash the chicken: Place the chicken in a large bowl and cover with water. Add 2 tablespoons of vinegar and let soak for 10-15 minutes. Rinse the chicken thoroughly under cold running water and drain well. Set aside.
⏱️ 15 min
- 2
Char aromatics: Peel the yellow onion and the knob of ginger. Char them directly over an open flame on a gas stove until slightly blackened and fragrant. Alternatively, you can char them in an air fryer, oven, or under a broiler until softened and lightly browned.
⏱️ 10 min
- 3
Toast pho spices: If using individual spices (cinnamon sticks, star anise, cardamom pod, cloves, fennel seeds, coriander seeds), place them in a dry skillet over medium-low heat. Toast for 2-3 minutes, stirring occasionally, until fragrant. Be careful not to over-toast, as this can make the broth bitter. Transfer the toasted spices into a spice bag and tie it shut. If using a premade spice bag, prepare it as directed.
⏱️ 5 min
- 4
Build the broth: In a large stockpot, combine the washed chicken, charred onion, charred ginger, 1 tablespoon of salt, 1 tablespoon of chicken bouillon, the large piece of rock sugar, and 4 quarts of water. Bring the mixture to a rolling boil over high heat.
⏱️ 15 min
- 5
Simmer the broth: Once boiling, use a ladle or fine-mesh skimmer to carefully remove any foam or scum that rises to the surface. Reduce the heat to low, cover the pot, and let it simmer. If using chicken leg quarters, simmer for 30 minutes. If using a whole chicken or larger bone-in pieces, simmer for approximately 60 minutes. Add the prepared spice bag to the pot only for the last 30 minutes of the simmering time.
⏱️ 60 min
- 6
Remove aromatics and chicken: After the simmering time is complete, carefully remove and discard the spice bag, charred onion, and charred ginger from the broth. Transfer the cooked chicken to a plate or cutting board and let it cool slightly. Once cool enough to handle, shred the chicken meat from the bones and set aside.
⏱️ 10 min
- 7
Season the broth: Taste the broth and adjust the seasoning as needed. Add fish sauce, sugar, salt, and/or additional chicken bouillon to achieve your desired flavor profile. The broth should be rich and savory.
⏱️ 5 min
- 8
Assemble the pho: To serve, place a generous portion of prepared pho noodles into individual serving bowls. Top with the shredded chicken, chopped cilantro, chopped scallion, and thinly sliced onions. Ladle the boiling hot broth generously over the ingredients in each bowl. Serve immediately with optional hoisin sauce, sriracha, chili oil, fresh bean sprouts, and basil on the side for guests to add to their liking.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Pho From Scratch
For the Broth
- 2 pounds chicken, bone-in (such as 2 leg quarters and 1 bone-in breast)
- 1 yellow onion, peeled
- 1 knob ginger, peeled
- 1 tablespoon salt
- 1 tablespoon chicken bouillon
- 1 piece rock sugar, large
- 4 quarts water
For the Pho Spice Bag (or use 1 premade bag)
- 2 cinnamon sticks
- 2 star anise
- 1 cardamom pod
- 1/4 teaspoon cloves
- 2 teaspoons fennel seeds
- 2 teaspoons coriander seeds
For Washing Chicken
- 2 tablespoons vinegar
For Seasoning the Broth (to taste)
- as needed fish sauce
- as needed sugar
- as needed salt
- as needed chicken bouillon
For Serving
- as needed pho noodles, prepared according to package directions
- as needed scallion, chopped
- as needed cilantro, chopped
- as needed onions, thinly sliced
- as needed hoisin sauce
- as needed sriracha
- as needed chili oil
- as needed bean sprouts
- as needed basil
Instructions
- 1
Wash the chicken: Place the chicken in a large bowl and cover with water. Add 2 tablespoons of vinegar and let soak for 10-15 minutes. Rinse the chicken thoroughly under cold running water and drain well. Set aside.
⏱️ 15 min - 2
Char aromatics: Peel the yellow onion and the knob of ginger. Char them directly over an open flame on a gas stove until slightly blackened and fragrant. Alternatively, you can char them in an air fryer, oven, or under a broiler until softened and lightly browned.
⏱️ 10 min - 3
Toast pho spices: If using individual spices (cinnamon sticks, star anise, cardamom pod, cloves, fennel seeds, coriander seeds), place them in a dry skillet over medium-low heat. Toast for 2-3 minutes, stirring occasionally, until fragrant. Be careful not to over-toast, as this can make the broth bitter. Transfer the toasted spices into a spice bag and tie it shut. If using a premade spice bag, prepare it as directed.
⏱️ 5 min - 4
Build the broth: In a large stockpot, combine the washed chicken, charred onion, charred ginger, 1 tablespoon of salt, 1 tablespoon of chicken bouillon, the large piece of rock sugar, and 4 quarts of water. Bring the mixture to a rolling boil over high heat.
⏱️ 15 min - 5
Simmer the broth: Once boiling, use a ladle or fine-mesh skimmer to carefully remove any foam or scum that rises to the surface. Reduce the heat to low, cover the pot, and let it simmer. If using chicken leg quarters, simmer for 30 minutes. If using a whole chicken or larger bone-in pieces, simmer for approximately 60 minutes. Add the prepared spice bag to the pot only for the last 30 minutes of the simmering time.
⏱️ 60 min - 6
Remove aromatics and chicken: After the simmering time is complete, carefully remove and discard the spice bag, charred onion, and charred ginger from the broth. Transfer the cooked chicken to a plate or cutting board and let it cool slightly. Once cool enough to handle, shred the chicken meat from the bones and set aside.
⏱️ 10 min - 7
Season the broth: Taste the broth and adjust the seasoning as needed. Add fish sauce, sugar, salt, and/or additional chicken bouillon to achieve your desired flavor profile. The broth should be rich and savory.
⏱️ 5 min - 8
Assemble the pho: To serve, place a generous portion of prepared pho noodles into individual serving bowls. Top with the shredded chicken, chopped cilantro, chopped scallion, and thinly sliced onions. Ladle the boiling hot broth generously over the ingredients in each bowl. Serve immediately with optional hoisin sauce, sriracha, chili oil, fresh bean sprouts, and basil on the side for guests to add to their liking.
⏱️ 5 min