Vietnamese Chicken Pho

Name: Vietnamese Chicken Pho
Prep time: 45 min
Cook time: 3 h 15 min
Total time: 4 h
Yield: 6 servings
Ingredients: 3 pounds chicken bones (backs and necks preferred), rinsed thoroughly; 2 whole chicken breasts with skin, about 1.5 pounds total; 2 large yellow onions, peeled and quartered; 1 large ginger root (about 4 inches), sliced lengthwise into thick planks; 8 whole star anise pods, lightly crushed; 4 cinnamon sticks (each about 3 inches long); 2 tablespoons coriander seeds; 6 whole cloves; 1 cardamom pod, gently cracked open; 1/4 cup fish sauce, plus more for serving; 2 tablespoons granulated sugar; 1 tablespoon salt, plus more to taste; 16 ounces dried flat rice noodles (banh pho style); 1 bunch fresh cilantro, stems and leaves separated; 1 bunch Thai basil leaves; 2 cups bean sprouts; 4 scallions, thinly sliced; 2 limes, cut into wedges; 2 Thai bird's eye chilies, thinly sliced; Hoisin sauce for serving; Sriracha sauce for serving

fromjustlovecooking.com justlovecooking.com/vietnamese-chicken-pho-recipe

4 hr

cook 3 hr 15 min

6 servings

Ingredients

Instructions

Char onions and ginger on gas burner or under broiler until blackened. Toast spices in dry skillet until fragrant.
Simmer chicken bones in 6 quarts water for 2 hours, skimming regularly. Add charred aromatics and cilantro stems.
Add spice bundle (cheesecloth), fish sauce, sugar, and salt. Simmer 45 minutes more.
Add chicken breasts and cook 20 minutes. Transfer to ice bath. Soak noodles 30 minutes, then blanch 45 seconds.
Strain broth, shred chicken, assemble bowls with noodles and chicken, pour hot broth over, and serve with garnishes.

Vietnamese Chicken Pho

Ingredients

Instructions

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