BEST VIETNAMESE PHO RECIPE *Chicken Recipe

Ingredients

• 6 quarts Water (cold, for broth)
• 10 pieces Chicken Thighs (bone‑in, skin‑on, free‑range organic)
• 2 medium Onion (peeled and halved)
• 1 piece Ginger Root (about 3‑4 inches, sliced)
• 4 pieces Shallots (peeled and halved)
• 0.5 tablespoon Salt (regular table salt)
• 0.5 tablespoon Mushroom Seasoning (powdered mushroom broth mix)
• 1 clump Rock Sugar (broken into pieces)
• 1 piece Cinnamon Stick (whole)
• 2 pieces Black Cardamom Pods (whole)
• 6 pieces Star Anise
• 1 piece Date (pitted, honey‑date if available)
• 2 tablespoons Coriander Seeds (lightly toasted)
• 0.5 tablespoon Fennel Seeds (lightly toasted)
• 2 tablespoons Fish Sauce (Vietnamese style, add at end)
• 400 g Thick Vietnamese Rice Noodles (pre‑soaked briefly before serving)
• 2 stalks Green Onions (sliced thin for garnish)
• 3 pieces Kaffir Lime Leaves (torn)
• 1 piece Thai Chili (sliced thin (optional heat))
• 1 whole Lime (cut into wedges for serving)
• to taste pinch Black Pepper (for dipping chicken)

Instructions

1. Prepare Aromatics

   Rinse the chicken thighs and pat dry. Halve the onions, slice the ginger, and halve the shallots. Set aside.

   Time: PT10M

2. Toast Whole Spices

   In a dry skillet over medium heat, toast coriander seeds and fennel seeds for 2‑3 minutes until fragrant, then transfer to a small bowl.

   Time: PT5M

3. Build the Broth

   In the large stockpot, combine 6 quarts water, chicken thighs, halved onions, ginger slices, shallots, half‑tablespoon salt, half‑tablespoon mushroom seasoning, rock‑sugar clump, cinnamon stick, black cardamom pods, star anise, date, toasted coriander and fennel seeds.

   Time: PT5M

4. Simmer the Broth

   Bring the pot to a rolling boil, then reduce to a gentle simmer. Skim any foam that rises to the surface. Cover and let simmer for 1 hour, stirring occasionally.

   Time: PT1H

5. Strain and Finish

   After 1 hour, remove the chicken thighs and set aside to cool slightly. Strain the broth through a fine mesh strainer into a clean pot, discarding solids. Stir in 2 tablespoons fish sauce and adjust salt if needed.

   Time: PT10M

6. Shred the Chicken

   When the chicken is cool enough to handle, pull the meat off the bones, discard skin and bones, and shred or slice into bite‑size pieces.

   Time: PT5M

7. Prepare Noodles

   Bring a separate pot of water to a boil. Drop the thick rice noodles in for 10 seconds, then quickly rinse under warm water to stop cooking. Drain well.

   Time: PT2M

   Temperature: 100°C

8. Assemble Bowls

   Divide the noodles among serving bowls, top with shredded chicken, ladle hot broth over, and garnish with sliced green onions, torn kaffir lime leaves, sliced Thai chili, and a lime wedge on the side.

   Time: PT5M

Nutrition Facts

Calories

320

Protein

22 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g