Chicken Pho
Chicken Pho
Ingredients
For the Pho Broth and Chicken
- 2 kg chicken, whole chicken or chicken pieces
- 2 onions, large
- 2 inch ginger
- 5-6 star anise
- 4-5 cloves
- 1 cinnamon stick
- 1 tablespoon black peppercorns
- 1 tablespoon salt
- 1 tablespoon sugar
- 2 tablespoons fish sauce
- as needed water, for broth
For the Noodles
- 500 g flat rice noodles
For the Garnish
- as needed spring onions, chopped
- as needed coriander, chopped
- as needed red chili, sliced
- as needed lime wedges
- as needed fresh bean sprouts
Instructions
- 1
Cut the 2 large onions in half. Slice the 2 inch ginger into thick pieces. Place the onion halves and ginger slices in a dry pan and roast them until they are visibly charred.
⏱️ 10 min
- 2
Add the 2 kg chicken to a large pot. Add the charred onion and ginger to the pot. Add the 5-6 star anise, 4-5 cloves, 1 cinnamon stick, 1 tablespoon black peppercorns, and 1 tablespoon salt. Fill the pot with enough water to completely cover the chicken.
⏱️ 5 min
- 3
Bring the water to a boil, then reduce the heat to a simmer. Allow the chicken and aromatics to simmer for 1 hour to create a flavorful broth.
⏱️ 60 min
- 4
Carefully remove the cooked chicken from the pot. Strain the broth through a fine-mesh sieve into another clean pot or bowl to remove all the solids (onions, ginger, spices). Discard the strained solids. Return the clear broth to the pot.
⏱️ 5 min
- 5
Add 1 tablespoon sugar and 2 tablespoons fish sauce to the broth. Stir well and taste, adjusting the seasoning as desired to achieve the perfect balance of sweet, salty, and savory flavors.
⏱️ 5 min
- 6
Once the chicken is cool enough to handle, shred the meat from the bones into bite-sized pieces.
⏱️ 10 min
- 7
Cook the 500g flat rice noodles according to the package instructions. This typically involves boiling them until tender, then draining and rinsing them with cold water to prevent sticking.
⏱️ 10 min
- 8
Place a generous portion of the cooked flat rice noodles into a serving bowl. Arrange the shredded chicken pieces on top of the noodles. Ladle the hot, flavorful broth over the chicken and noodles until everything is submerged.
⏱️ 5 min
- 9
Garnish with fresh chopped spring onions, chopped coriander, sliced red chili, and a lime wedge. Serve immediately with fresh bean sprouts on the side for added crunch and freshness.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Pho
For the Pho Broth and Chicken
- 2 kg chicken, whole chicken or chicken pieces
- 2 onions, large
- 2 inch ginger
- 5-6 star anise
- 4-5 cloves
- 1 cinnamon stick
- 1 tablespoon black peppercorns
- 1 tablespoon salt
- 1 tablespoon sugar
- 2 tablespoons fish sauce
- as needed water, for broth
For the Noodles
- 500 g flat rice noodles
For the Garnish
- as needed spring onions, chopped
- as needed coriander, chopped
- as needed red chili, sliced
- as needed lime wedges
- as needed fresh bean sprouts
Instructions
- 1
Cut the 2 large onions in half. Slice the 2 inch ginger into thick pieces. Place the onion halves and ginger slices in a dry pan and roast them until they are visibly charred.
⏱️ 10 min - 2
Add the 2 kg chicken to a large pot. Add the charred onion and ginger to the pot. Add the 5-6 star anise, 4-5 cloves, 1 cinnamon stick, 1 tablespoon black peppercorns, and 1 tablespoon salt. Fill the pot with enough water to completely cover the chicken.
⏱️ 5 min - 3
Bring the water to a boil, then reduce the heat to a simmer. Allow the chicken and aromatics to simmer for 1 hour to create a flavorful broth.
⏱️ 60 min - 4
Carefully remove the cooked chicken from the pot. Strain the broth through a fine-mesh sieve into another clean pot or bowl to remove all the solids (onions, ginger, spices). Discard the strained solids. Return the clear broth to the pot.
⏱️ 5 min - 5
Add 1 tablespoon sugar and 2 tablespoons fish sauce to the broth. Stir well and taste, adjusting the seasoning as desired to achieve the perfect balance of sweet, salty, and savory flavors.
⏱️ 5 min - 6
Once the chicken is cool enough to handle, shred the meat from the bones into bite-sized pieces.
⏱️ 10 min - 7
Cook the 500g flat rice noodles according to the package instructions. This typically involves boiling them until tender, then draining and rinsing them with cold water to prevent sticking.
⏱️ 10 min - 8
Place a generous portion of the cooked flat rice noodles into a serving bowl. Arrange the shredded chicken pieces on top of the noodles. Ladle the hot, flavorful broth over the chicken and noodles until everything is submerged.
⏱️ 5 min - 9
Garnish with fresh chopped spring onions, chopped coriander, sliced red chili, and a lime wedge. Serve immediately with fresh bean sprouts on the side for added crunch and freshness.
⏱️ 5 min