Chicken Pho (Vietnamese Chicken Noodle Soup)

Ingredients

• 1 whole Whole Chicken (about 1.5 kg, cleaned)
• 2.5 liters Water (for broth)
• 3 slices Fresh Ginger (thin slices for broth and stuffing)
• 8 pieces Pearl Onions (small onions, toasted)
• 1 bulb Yellow Onion (halved for broth)
• 3 pieces Star Anise (whole)
• 1 stick Cinnamon Stick (whole)
• 3 tablespoons Salt (for broth)
• 3 tablespoons Granulated Sugar (white granulated)
• 3 tablespoons Fish Sauce (Vietnamese style)
• 3 tablespoons Chicken Bouillon Powder (or chicken stock cubes)
• 200 grams Flat Rice Noodles (dry, soak before serving)
• 0.25 cup Fresh Cilantro (chopped)
• 0.25 cup Fresh Mint Leaves (chopped)
• 4 stalks Green Onions (Scallions) (separate white and green parts, chopped)
• 2 leaves Kaffir Lime Leaves (thin strips)
• to taste pinch Black Pepper (freshly ground)

Instructions

1. Prepare Aromatics

   Slice the ginger thinly, halve the yellow onion, and separate the white and green parts of the scallions. Set aside.

   Time: PT5M

2. Toast Pearl Onions

   Preheat the oven or toaster oven to 350°F. Spread the pearl onions on a baking sheet and toast for 5‑7 minutes until lightly browned.

   Time: PT7M

   Temperature: 350°F

3. Skillet‑Toast Larger Onions

   Heat a skillet over medium heat. Add the larger onion pieces and toast for 2‑3 minutes, then add the smaller toasted pearl onions and continue for another 2 minutes.

   Time: PT5M

4. Make Spice Bag

   Place the toasted onions, star anise, cinnamon stick, and ginger slices into a small piece of cheesecloth. Tie tightly to form a sealed bag.

   Time: PT2M

5. Prepare the Chicken

   Rinse the whole chicken under cold water, rub the skin with a pinch of salt, then rinse again. Insert one slice of ginger and a white scallion piece into the cavity for extra flavor.

   Time: PT5M

6. Cook the Broth

   In the large pot, add 2.5 L water, the halved yellow onion, the whole chicken, 3 Tbsp salt, and 3 Tbsp sugar. Bring to a boil, then reduce to a gentle simmer and cook for 40‑45 minutes until the chicken is cooked through.

   Time: PT45M

7. Remove Chicken and Rest

   Using tongs, carefully lift the chicken out of the pot and set aside to cool slightly. Once cool enough to handle, shred or slice the meat into bite‑size pieces.

   Time: PT5M

8. Season the Broth

   Add the sealed spice bag to the simmering broth and let it infuse for 10 minutes. Then stir in 3 Tbsp fish sauce and 3 Tbsp chicken bouillon powder. Taste and adjust salt or fish sauce as needed.

   Time: PT10M

9. Prepare Rice Noodles

   Place the dry rice noodles in a heat‑proof bowl and pour boiling water over them. Soak for 5 minutes until tender, then drain.

   Time: PT5M

10. Assemble and Serve

    Divide the noodles among four serving bowls, top with shredded chicken, and ladle the hot broth over everything. Garnish with chopped cilantro, mint, green scallion greens, thin strips of kaffir lime leaf, and a pinch of freshly ground black pepper.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

45g

Fat

8g

Fiber

2g