Chicken Pho
Chicken Pho
Ingredients
Pho Spices
- 2 star anise
- 1 cinnamon sticks
- 1 cardamom pod
- 1/2 teaspoon cloves
- 1 tablespoon fennel seeds
- 1 tablespoon coriander seeds
Broth Ingredients
- 1 yellow onion, peeled
- 1 knob ginger, peeled
- 1 rotisserie chicken, leftover
- 4 quarts water
- 2 rock sugar, about the size of a golf ball each
- 1 tablespoon salt, more or less depending on preference
- 2 tablespoons fish sauce
- as needed chicken drippings, from the rotisserie chicken
- 1 chicken carcass, and skin from the rotisserie chicken
- as needed chicken bouillon, for seasoning
- as needed granulated sugar, for seasoning
- as needed MSG, for seasoning
For Serving
- as needed pho noodles
- as needed scallion, chopped
- as needed cilantro, chopped
- as needed onions, thinly sliced
- as needed black pepper
- as needed Sriracha
- as needed hoisin sauce
- as needed chili oil
Instructions
- 1
Shred all the chicken meat off your rotisserie chicken and set the shredded chicken aside. Reserve the chicken carcass and skin.
⏱️ 10 min
- 2
In a dry skillet over medium heat, toast the star anise, cinnamon sticks, cardamom pod, cloves, fennel seeds, and coriander seeds until fragrant, about 2-3 minutes. Transfer the toasted spices to a spice bag or cheesecloth and tie it tightly.
⏱️ 5 min
- 3
In the same skillet, char the peeled yellow onion and peeled ginger over medium-high heat until they are slightly blackened and fragrant, about 5-7 minutes.
⏱️ 7 min
- 4
Combine the chicken carcass and skin, charred onion and ginger, rock sugar, chicken drippings, and 4 to 5 quarts of water in a large stockpot. Bring the mixture to a boil, then reduce heat to a simmer. Add the spice bag to the pot. Simmer for at least 30 minutes. If simmering for longer than 30 minutes (up to 2 hours), remove the spice bag after 30 minutes to prevent the broth from becoming too strong.
⏱️ 30 min
- 5
Once simmering is complete, carefully remove and discard all solids from the broth, including the bones, onion, ginger, and spice bag.
⏱️ 5 min
- 6
Season the broth to your preference with chicken bouillon, fish sauce, salt, granulated sugar, and/or MSG. Taste and adjust as needed.
⏱️ 3 min
- 7
To assemble a bowl of pho, place cooked pho noodles in a serving bowl. Top with shredded chicken, chopped scallion, chopped cilantro, and thinly sliced onions. Ladle the hot broth over the ingredients. Serve immediately with black pepper, Sriracha, hoisin sauce, chili oil, and any other desired condiments on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Pho
Pho Spices
- 2 star anise
- 1 cinnamon sticks
- 1 cardamom pod
- 1/2 teaspoon cloves
- 1 tablespoon fennel seeds
- 1 tablespoon coriander seeds
Broth Ingredients
- 1 yellow onion, peeled
- 1 knob ginger, peeled
- 1 rotisserie chicken, leftover
- 4 quarts water
- 2 rock sugar, about the size of a golf ball each
- 1 tablespoon salt, more or less depending on preference
- 2 tablespoons fish sauce
- as needed chicken drippings, from the rotisserie chicken
- 1 chicken carcass, and skin from the rotisserie chicken
- as needed chicken bouillon, for seasoning
- as needed granulated sugar, for seasoning
- as needed MSG, for seasoning
For Serving
- as needed pho noodles
- as needed scallion, chopped
- as needed cilantro, chopped
- as needed onions, thinly sliced
- as needed black pepper
- as needed Sriracha
- as needed hoisin sauce
- as needed chili oil
Instructions
- 1
Shred all the chicken meat off your rotisserie chicken and set the shredded chicken aside. Reserve the chicken carcass and skin.
⏱️ 10 min - 2
In a dry skillet over medium heat, toast the star anise, cinnamon sticks, cardamom pod, cloves, fennel seeds, and coriander seeds until fragrant, about 2-3 minutes. Transfer the toasted spices to a spice bag or cheesecloth and tie it tightly.
⏱️ 5 min - 3
In the same skillet, char the peeled yellow onion and peeled ginger over medium-high heat until they are slightly blackened and fragrant, about 5-7 minutes.
⏱️ 7 min - 4
Combine the chicken carcass and skin, charred onion and ginger, rock sugar, chicken drippings, and 4 to 5 quarts of water in a large stockpot. Bring the mixture to a boil, then reduce heat to a simmer. Add the spice bag to the pot. Simmer for at least 30 minutes. If simmering for longer than 30 minutes (up to 2 hours), remove the spice bag after 30 minutes to prevent the broth from becoming too strong.
⏱️ 30 min - 5
Once simmering is complete, carefully remove and discard all solids from the broth, including the bones, onion, ginger, and spice bag.
⏱️ 5 min - 6
Season the broth to your preference with chicken bouillon, fish sauce, salt, granulated sugar, and/or MSG. Taste and adjust as needed.
⏱️ 3 min - 7
To assemble a bowl of pho, place cooked pho noodles in a serving bowl. Top with shredded chicken, chopped scallion, chopped cilantro, and thinly sliced onions. Ladle the hot broth over the ingredients. Serve immediately with black pepper, Sriracha, hoisin sauce, chili oil, and any other desired condiments on the side.
⏱️ 5 min