Restaurant Quality Chicken PHO at Home (a comprehensive guide with recipe)

Ingredients

• 1.75 kg Pork Bones (70% of total bones; ask butcher for marrow‑rich pork bones)
• 0.75 kg Chicken Bones (30% of total bones; carcass, backs, necks)
• 5 L Water (Cold filtered water)
• 35 g Salt (Kosher or sea salt)
• 50 g Rock Sugar (Can substitute with granulated sugar)
• 3 tsp Chicken Powder (Low‑sodium if possible; adds subtle chicken boost)
• 1.5 tsp Fish Sauce (Vietnamese nuoc mam)
• 2 tsp MSG (Optional; enhances umami)
• 0.5 medium Onion (Halved and charred)
• 2 cm Fresh Ginger (Sliced and charred)
• 1 stick Cinnamon Stick (Chinese cassia preferred)
• 2 whole Star Anise (Whole star anise)
• 1 tsp Coriander Seeds (Toasted lightly)
• 2 tbsp Vegetable Oil (Creates oil slick to slow evaporation)
• 250 g Rice Vermicelli Noodles (For serving; cook according to package)
• 100 g Bean Sprouts (Rinse and drain)
• 20 g Thai Basil Leaves (Fresh)
• 1 lime Lime (Cut into wedges)
• 30 g Jalapeño (Thinly sliced (optional heat))

Instructions

1. Gather and Prep Bones

   Ask your butcher for 1.75 kg pork bones and 0.75 kg chicken bones. Rinse briefly under cold water.

   Time: PT10M

2. Start the Broth

   Place the bones in a large stockpot, add 5 L cold water, bring to a rolling boil, then immediately skim off the foam that rises to the surface.

   Time: PT15M

   Temperature: Boiling

3. Simmer for Six Hours

   Reduce heat to a low simmer, add 2 tbsp vegetable oil to form a thin slick on top, and let the broth simmer gently for 6 hours, partially covered. Stir occasionally.

   Time: PT6H

   Temperature: Low simmer

4. Strain the Broth

   After 6 hours, remove the pot from heat and strain the liquid through a fine mesh strainer into a clean container, discarding the solids.

   Time: PT15M

5. Adjust Volume and Cool

   If the strained broth is less than 5 L, top up with cold water to reach exactly 5 L. Let the broth cool to room temperature before refrigerating or freezing.

   Time: PT10M

6. Store the Base

   Transfer the cooled base to jars. Refrigerate for up to 5 days or freeze for up to 3 months.

   Time: PT0M

7. Season the Soup

   When ready to serve, pour 2.5 L of the base into a clean pot. Add 35 g salt, 50 g rock sugar, 3 tsp chicken powder, 1.5 tsp fish sauce, and 2 tsp MSG. Stir and bring to a gentle simmer.

   Time: PT5M

   Temperature: Low simmer

8. Add Aromatics and Infuse

   Add the charred half onion, charred ginger slices, 1 cinnamon stick, 2 star anise, and 1 tsp toasted coriander seeds. Simmer for 30 minutes to let the flavors meld.

   Time: PT30M

   Temperature: Low simmer

9. Finish and Adjust

   Remove and discard the aromatics. Taste the broth and add a splash of fish sauce or a pinch of salt if needed.

   Time: PT5M

10. Prepare Noodles and Serve

    Cook rice vermicelli according to package instructions, drain, and divide into 5 bowls. Ladle hot broth over the noodles and garnish with bean sprouts, Thai basil, lime wedges, and sliced jalapeño.

    Time: PT15M

Nutrition Facts

Calories

250

Protein

10g

Carbohydrates

30g

Fat

5g

Fiber

2g