Description
This traditional Vietnamese Chicken Pho recipe is a fragrant, savory noodle soup featuring a clear and flavorful chicken broth, tender shredded chicken, rice noodles, and fresh herbs. It’s a comforting and nutritious dish perfect for a light yet satisfying meal.
Ingredients
Broth Ingredients
- 1 whole chicken (3 to 4 lbs)
- 2 large onions, peeled and halved
- 4-inch piece of ginger, halved
- 5 star anise pods
- 1 cinnamon stick
- 4 cloves
- 1 tablespoon coriander seeds
- 1 tablespoon salt
- 1 tablespoon sugar
- 2 tablespoons fish sauce
- 12 cups water
Soup Ingredients
- 8 oz dried flat rice noodles (pho noodles)
- 2 cups shredded cooked chicken meat
- Fresh bean sprouts (to serve)
- Fresh Thai basil leaves (to serve)
- Fresh cilantro leaves (to serve)
- Thinly sliced white onion (to serve)
- Thinly sliced green onions (to serve)
- Fresh lime wedges (to serve)
- Thinly sliced jalapeño or bird’s eye chili (optional, to serve)
- Hoisin sauce (optional, to serve)
- Sriracha or chili sauce (optional, to serve)
Instructions
- Prepare the Aromatics: Char the onion halves and ginger pieces over an open flame or under a broiler until lightly blackened. This process adds depth of flavor to the broth.
- Make the Broth: Place the whole chicken in a large pot and cover with 12 cups of water. Add the charred onion, ginger, star anise, cinnamon, cloves, coriander seeds, salt, and sugar. Bring to a gentle boil, then reduce to a simmer. Skim off any foam or impurities that rise to the surface to keep the broth clear. Simmer gently for 1.5 to 2 hours to allow flavors to develop deeply.
- Shred the Chicken: Remove the chicken from the broth and set aside until cool enough to handle. Then shred the meat and discard the bones and skin. Return the shredded chicken to the broth to keep warm.
- Strain the Broth: Strain the broth through a fine mesh sieve or cheesecloth to remove solids, ensuring a clear and fragrant soup base.
- Prepare the Noodles: Soak the dried rice noodles in warm water for about 30 minutes or until pliable. Then briefly blanch them in boiling water until just cooked, about 20 to 30 seconds. Drain well.
- Assemble the Pho: Divide the drained noodles among serving bowls. Top with shredded chicken and ladle the hot broth over the top.
- Add Fresh Herbs and Garnishes: Serve with fresh bean sprouts, Thai basil, cilantro, sliced onions, lime wedges, and chilies on the side. Add hoisin sauce or sriracha as desired for extra flavor.
Notes
- Char the ginger and onion carefully to avoid burning them black; they should be lightly blackened for smoky flavor.
- Keep broth at a gentle simmer to produce a clear and clean-tasting soup.
- Adjust seasoning with fish sauce or salt at the end to taste.
- For best results, use fresh herbs and garnishes just before serving.
- Leftover broth can be refrigerated up to 3 days or frozen for longer storage.
