Vietnamese Chicken Pho - Marion's Kitchen

Ingredients

• 1 piece Whole Chicken (about 3‑4 lb, bone‑in, cleaned)
• 1 large Onion (skin left on for roasting, halved)
• 2 inch pieces Ginger Root (skin left on, halved)
• 1 stick Cinnamon Stick (whole)
• 2 pieces Star Anise (whole)
• 1 teaspoon Salt (plus more to taste at the end)
• 2 tablespoons Fish Sauce (plus more to taste at the end)
• 200 grams Rice Stick Noodles (dry, rinsed after cooking)
• 4 stalks Spring Onion (finely chopped)
• 100 grams Bean Sprouts (rinsed)
• 30 grams Thai Basil Leaves (fresh)
• 1 piece Lime (cut into wedges)
• 1 piece Red Chili (thinly sliced)

Instructions

1. Roast aromatics

   Place the halved onion (skin on) and halved ginger (skin on) in a dry frying pan with a cinnamon stick and star anise. Cook over medium heat, turning occasionally, until the skins are darkly charred and fragrant, about 10 minutes.

   Time: PT10M

2. Prepare aromatics

   Transfer the roasted onion and ginger to a cutting board. Peel off the charred outer skin (a little skin may remain) and slice each half into thin pieces to release more flavor.

   Time: PT5M

3. Start the broth

   Place the whole chicken in a large stock pot. Add enough cold water to fully cover the bird (about 3‑4 L). Add the sliced onion, ginger, cinnamon stick, star anise, and 1 tsp salt.

   Time: PT5M

4. Bring to gentle simmer

   Heat the pot over medium‑high heat until the water just begins to bubble – you should see a few tiny bubbles forming at the surface. Reduce the heat so the broth is at a gentle simmer, not a rolling boil.

   Time: PT10M

5. Skim scum

   Using a ladle, skim off any foam or scummy particles that rise to the surface. Rinse the ladle in a bowl of water between scoops to keep the broth clear. Continue for about 5 minutes.

   Time: PT5M

6. Simmer the broth

   Maintain a low simmer and let the chicken cook for 1 hour. Check occasionally that the surface stays mostly clear; skim any additional foam that appears.

   Time: PT1H

7. Remove chicken and strain broth

   Using tongs, lift the chicken out of the pot and set aside to cool slightly. Strain the broth through a fine mesh sieve into a clean bowl, discarding the solids.

   Time: PT5M

8. Season the broth

   Taste the strained broth and add more salt if needed, then stir in 2 Tbsp fish sauce (or to taste). Adjust seasoning until the flavor is balanced – salty, savory, and aromatic.

   Time: PT2M

9. Cook rice‑stick noodles

   Bring a pot of water to a rolling boil. Add the dry rice‑stick noodles and cook for 3‑4 minutes, or until just tender. Drain in a colander and rinse briefly with cool water to stop cooking.

   Time: PT5M

   Temperature: 100°C

10. Shred the chicken

    While the broth is still warm, pull the meat off the bones into bite‑size pieces. Discard the bones and skin.

    Time: PT5M

11. Assemble the bowls

    Divide the cooked noodles among four serving bowls. Top with shredded chicken, sliced onion, and a handful of chopped spring onion. Ladle the hot broth over everything.

    Time: PT5M

    Temperature: hot

12. Add fresh garnishes

    Finish each bowl with bean sprouts, Thai basil leaves, a lime wedge, and thin slices of red chili. Serve immediately, allowing diners to squeeze lime and stir in chili to taste.

    Time: PT3M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

45 g

Fat

8 g

Fiber

3 g