Chicken Pho
Chicken Pho
Ingredients
For the Broth
- 1 whole chicken, approximately 3-4 pounds
- 1 red onion, cut into quarters
- 1 large piece ginger, sliced
- 3-4 star anise
- 1 cinnamon stick
- 1 1/2 tablespoons fennel seeds
- 8-10 cups water
- 1 tablespoon salt
- 1 tablespoon fish sauce
For Serving
- 12 ounces rice noodles
- 1/2 red onion, thinly sliced
- 2 green onion, sliced
- 1 red chili, sliced
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- 1
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.
⏱️ 10 min
- 2
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.
⏱️ 3 min
- 3
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.
⏱️ 5 min
- 4
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.
⏱️ 2 min
- 5
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.
⏱️ 100 min
- 6
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.
⏱️ 15 min
- 7
In a clean pot, cook the rice noodles according to package instructions. Drain and set aside.
⏱️ 5 min
- 8
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.
⏱️ 3 min
- 9
Ladle the hot, strained broth over the noodles and toppings. Squeeze fresh lime juice over the pho before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Pho
For the Broth
- 1 whole chicken, approximately 3-4 pounds
- 1 red onion, cut into quarters
- 1 large piece ginger, sliced
- 3-4 star anise
- 1 cinnamon stick
- 1 1/2 tablespoons fennel seeds
- 8-10 cups water
- 1 tablespoon salt
- 1 tablespoon fish sauce
For Serving
- 12 ounces rice noodles
- 1/2 red onion, thinly sliced
- 2 green onion, sliced
- 1 red chili, sliced
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- 1
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.
⏱️ 10 min - 2
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.
⏱️ 3 min - 3
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.
⏱️ 5 min - 4
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.
⏱️ 2 min - 5
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.
⏱️ 100 min - 6
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.
⏱️ 15 min - 7
In a clean pot, cook the rice noodles according to package instructions. Drain and set aside.
⏱️ 5 min - 8
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.
⏱️ 3 min - 9
Ladle the hot, strained broth over the noodles and toppings. Squeeze fresh lime juice over the pho before serving.
⏱️ 2 min