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Place the quartered red onion and sliced ginger pieces into a dry cast iron pan. Char them over medium-high heat until deeply browned and slightly softened, about 8-10 minutes. Once charred, remove them from the pan and set aside on a plate.

In the same dry pan, add the star anise, cinnamon stick, and fennel seeds. Toast them over medium heat for 2-3 minutes until fragrant, shaking the pan occasionally to prevent burning.

Place the whole chicken into a large Dutch oven or pot. Add the charred red onion and ginger to the pot. Pour the toasted spices (star anise, cinnamon stick, fennel seeds) into the pot.

Pour 8-10 cups of water into the pot until the chicken is mostly submerged. Add 1 tablespoon of salt and 1 tablespoon of fish sauce to the pot.

Cover the pot with a lid and bring to a simmer over medium-high heat. Once simmering, reduce the heat to low and continue to simmer for 90-100 minutes, or until the chicken is cooked through and the broth has developed a deep flavor.

Once the chicken is cooked, carefully remove the chicken from the pot and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a large bowl, discarding the charred aromatics and spices. Once the chicken is cool enough to handle, shred the meat from the bones and set aside.

In a clean pot, cook the rice noodles according to package instructions. Drain and set aside.

To assemble the pho, place a portion of cooked rice noodles into a serving bowl. Top with shredded chicken, thinly sliced red onion, sliced green onion, sliced red chili, and fresh cilantro.

Ladle the hot, strained broth over the noodles and toppings. Squeeze fresh lime juice over the pho before serving.


Place the quartered red onion and sliced ginger pieces into a dry cast iron pan. Char them over medium-high heat until deeply browned and slightly softened, about 8-10 minutes. Once charred, remove them from the pan and set aside on a plate.

In the same dry pan, add the star anise, cinnamon stick, and fennel seeds. Toast them over medium heat for 2-3 minutes until fragrant, shaking the pan occasionally to prevent burning.

Place the whole chicken into a large Dutch oven or pot. Add the charred red onion and ginger to the pot. Pour the toasted spices (star anise, cinnamon stick, fennel seeds) into the pot.

Pour 8-10 cups of water into the pot until the chicken is mostly submerged. Add 1 tablespoon of salt and 1 tablespoon of fish sauce to the pot.

Cover the pot with a lid and bring to a simmer over medium-high heat. Once simmering, reduce the heat to low and continue to simmer for 90-100 minutes, or until the chicken is cooked through and the broth has developed a deep flavor.

Once the chicken is cooked, carefully remove the chicken from the pot and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a large bowl, discarding the charred aromatics and spices. Once the chicken is cool enough to handle, shred the meat from the bones and set aside.

In a clean pot, cook the rice noodles according to package instructions. Drain and set aside.

To assemble the pho, place a portion of cooked rice noodles into a serving bowl. Top with shredded chicken, thinly sliced red onion, sliced green onion, sliced red chili, and fresh cilantro.

Ladle the hot, strained broth over the noodles and toppings. Squeeze fresh lime juice over the pho before serving.
