How to make chicken pho (Vietnamese chicken noodle soup) pt 1

Ingredients

• 2 whole Whole Chicken (about 2.5‑3 lb each, free‑range preferred)
• 12 cups Water (enough to fully cover the chickens)
• 1 large Onion (halved, unpeeled; will be charred)
• 4 inch piece Ginger (sliced lengthwise, will be charred)
• 2 pods Star Anise (whole)
• 4 whole Cloves (whole)
• 1 stick Cinnamon Stick (whole)
• 1 tsp Coriander Seeds (lightly toasted)
• 1 tsp Fennel Seeds (lightly toasted)
• 2 pods Cardamom Pods (cracked open)
• 3 tbsp Fish Sauce (adjust to taste)
• 1 tbsp Rock Sugar (or regular granulated sugar)
• 1 tsp Salt (adjust to taste)
• 500 g Rice Noodles (Pho) (flat rice noodles, broken into 2‑inch pieces)
• 2 cups Bean Sprouts (rinsed)
• 1 cup Thai Basil (leaves only)
• 0.5 cup Cilantro (roughly chopped)
• 4 wedges Lime (cut into wedges for serving)
• 2 pieces Thai Bird Chili (thinly sliced, optional heat)
• 2 tbsp Hoisin Sauce (optional, for serving)
• 2 tbsp Sriracha (optional, for serving)

Instructions

1. Prepare the Chicken and Initial Boil

   Place the two whole chickens in the large stockpot and add enough water (about 12 cups) to fully cover them. Bring to a rolling boil over high heat.

   Time: PT10M

   Temperature: High heat

2. Skim the Scum

   As soon as the water reaches a boil, use a ladle or fine mesh strainer to skim off the foam and impurities that rise to the surface. Continue skimming until the broth is mostly clear.

   Time: PT5M

   Temperature: High heat

3. Reduce to a Gentle Simmer

   Turn the heat down to low so the pot maintains a gentle simmer. Cover with a lid and let it cook for about 5 hours, checking every hour to ensure it does not boil dry.

   Time: PT5H

   Temperature: Low heat

4. Toast Aromatics

   While the broth is simmering, heat a dry skillet over high heat. Add the halved onion, sliced ginger, star anise, cloves, cinnamon stick, coriander seeds, fennel seeds, and cardamom pods. Toast until the onion and ginger are charred black on the cut side and the spices are fragrant, about 5 minutes.

   Time: PT5M

   Temperature: High heat

5. Assemble Spice Bag

   Transfer the toasted aromatics and whole spices into a piece of cheesecloth or a spice bag, tie it securely, and set aside.

   Time: PT2M

6. Add Spice Bag to Broth

   When the broth has simmered for about 2 hours, drop the spice bag into the pot. Continue to simmer for the remaining time.

   Time: PT3H

   Temperature: Low heat

7. Ice‑Bath the Chicken

   After the 5‑hour simmer, carefully remove the chickens with tongs and place them into a bucket filled with ice water. Let sit for 5 minutes to stop cooking and tighten the meat fibers.

   Time: PT5M

8. Shred the Chicken

   Remove the chickens from the ice bath, pat dry, and using two forks or your hands, pull the meat off the bones into bite‑size shreds. Discard the bones and skin.

   Time: PT10M

9. Strain and Season the Broth

   Remove the spice bag and pour the broth through a fine mesh strainer into a clean pot. Stir in fish sauce, rock sugar, and salt, adjusting to taste.

   Time: PT5M

   Temperature: Low heat

10. Prepare the Rice Noodles

    Soak the rice noodles in hot water according to package directions (usually 20‑30 seconds) until pliable, then drain.

    Time: PT10M

    Temperature: Boiling water

11. Assemble the Bowls

    Divide the noodles among 8 serving bowls, top with shredded chicken, and ladle the hot broth over everything. Garnish with bean sprouts, Thai basil, cilantro, lime wedges, sliced chilies, and offer hoisin and sriracha on the side.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

45 g

Fat

8 g

Fiber

3 g