Surprised my friends with their favorite food Vietnamese Chicken Pho

Ingredients

• 2.5 lb Bone‑In Chicken Thighs and Drumsticks (skin on for richer broth)
• 2 inch Fresh Ginger (peeled and sliced)
• 1 large Yellow Onion (halved, skins left on for color)
• 1 tbsp Rock Sugar (or granulated sugar)
• 3 tbsp Fish Sauce (Vietnamese style)
• 1 tsp Salt (adjust to taste)
• 1 piece Cinnamon Stick (whole)
• 2 pods Cardamom Pods (lightly crushed)
• 2 pieces Star Anise (whole)
• 1 tsp Fennel Seeds (whole)
• 1 tsp Coriander Seeds (whole)
• 12 cup Water (cold)
• 1/4 cup Neutral Oil (e.g., canola) (for chili garlic oil)
• 3 cloves Garlic (minced)
• 1 tsp Red Chili Flakes (adjust heat to preference)
• 1 tbsp Sriracha (optional extra heat)
• 1 tbsp Hoisin Sauce (adds depth to oil)
• 1 whole Lime (cut into wedges for serving)
• 6 pieces Quail Eggs (soft‑boiled)
• 12 oz Rice Noodles (Pho) (soaked according to package)
• 1 cup Fresh Bean Sprouts (optional garnish)
• 1/4 cup Fresh Cilantro (chopped, optional)
• 1/4 cup Thai Basil (optional)
• 2 tbsp Jalapeño Slices (optional heat)

Instructions

1. Prepare Aromatics

   Peel and slice the ginger into 1/4‑inch pieces and halve the onion, leaving the skins on for extra color.

   Time: PT5M

2. Make Spice Bundle

   Place the cinnamon stick, crushed cardamom pods, star anise, fennel seeds, and coriander seeds into a piece of cheesecloth and tie it securely to form a spice bag.

   Time: PT5M

3. Build the Broth

   In a large stockpot, add the chicken pieces, ginger, onion, rock sugar, fish sauce, salt, the spice bag, and 12 cups of cold water. Bring to a rolling boil over high heat.

   Time: PT10M

   Temperature: High heat

4. Simmer the Broth

   Reduce the heat to low, partially cover the pot, and let the broth simmer gently for 1 hour, stirring occasionally.

   Time: PT1H

   Temperature: Low heat

5. Strain the Broth

   Remove the chicken and set aside (it will be shredded later). Discard the spice bag and onion/ginger solids, then strain the broth through a fine mesh strainer back into the pot.

   Time: PT5M

6. Shred the Chicken

   When the chicken is cool enough to handle, pull the meat off the bones and shred into bite‑size pieces. Return the shredded chicken to the broth to keep warm.

   Time: PT5M

7. Prepare Chili Garlic Oil

   In a small saucepan, heat the neutral oil over medium heat. Add minced garlic and red chili flakes, sauté for 30 seconds until fragrant, then stir in Sriracha and Hoisin sauce. Remove from heat.

   Time: PT5M

   Temperature: Medium heat

8. Soft‑Boil Quail Eggs

   Bring a pot of water to a gentle boil, lower the quail eggs in, and cook for 3 minutes. Transfer immediately to an ice bath, peel, and set aside.

   Time: PT5M

   Temperature: Boiling

9. Prepare Rice Noodles

   Soak the rice noodles in warm water according to package instructions (usually 20‑30 minutes) until pliable, then drain.

   Time: PT10M

10. Assemble the Pho Bowls

    Divide the soaked noodles among six soup bowls. Top with shredded chicken, a soft‑boiled quail egg, and optional garnishes (bean sprouts, cilantro, basil, jalapeño). Ladle the hot broth over everything, drizzle 1‑2 tsp of chili garlic oil, and serve with lime wedges on the side.

    Time: PT10M

    Temperature: Hot broth

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

45g

Fat

8g

Fiber

2g