Description
A flavorful Vietnamese chicken pho made with a whole chicken and an aromatic broth.
Ingredients
Scale
- 1 whole chicken (about 3–4 pounds)
- 2 onions, halved
- 3–4 slices ginger
- 2–3 star anise
- 3–4 cloves
- 1 cinnamon stick
- 1 tablespoon coriander seeds
- 1 tablespoon salt
- 1 tablespoon fish sauce
- 8 cups water
- 1 package rice noodles (pho noodles)
- Fresh basil leaves
- Bean sprouts
- Lime wedges
- Sliced jalapeños
- Green onions, chopped
- Sriracha sauce (optional)
Instructions
- Rinse the whole chicken under cold water and place it in a large pot.
- On a hot grill or open flame, char the halved onions and slices of ginger until slightly blackened. This adds depth to the broth.
- Once charred, add the onions, ginger, star anise, cloves, cinnamon stick, coriander seeds, salt, and fish sauce into the pot with the chicken.
- Pour in 8 cups of water to cover all ingredients. Bring to a boil over high heat.
- Reduce the heat to low and let it simmer for about 1 hour. Skim off any foam that accumulates on the surface.
- Carefully remove the chicken from the pot and let it cool. Strain the broth through a fine sieve to discard the solids, returning the clear broth to the pot.
- Prepare the rice noodles according to the package instructions, usually by soaking in hot water until tender. Drain and set aside.
- Once the chicken is cool enough to handle, remove the skin and bones, then shred the meat into bite-sized pieces.
- In a large bowl, place a serving of noodles, shredded chicken, and ladle hot broth over the top.
- Top with fresh basil, bean sprouts, sliced jalapeños, green onions, and lime wedges. Serve with Sriracha sauce on the side, if desired.
Notes
- This recipe can be adapted to use leftover chicken or other proteins.
- Adjust the spices according to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Simmering
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl