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Recipe by:

Dana Ramsey

Comforting Vietnamese Chicken Pho

This Vietnamese-inspired Chicken Pho offers a warm, comforting hug in a bowl, perfect for chilly days.
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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Servings: 4 servings
Course: Main Course
Cuisine: Vietnamese
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients for Broth
  • 1 whole chicken (4-5 lb.) organic chicken
  • 3 large yellow onions, quartered
  • 1 2-inch piece ginger, halved
  • 6-8 whole star anise
  • 1 stick cinnamon
  • 5 whole cloves
  • 2 Tbsp. fish sauce
  • Salt, to taste
  • 12 cups water
Group: Ingredients for Soup
  • 8 ounces rice noodles (bánh phở)
  • Fresh herbs (basil, cilantro, mint)
  • Lime wedges
  • Bean sprouts
  • Sliced jalapeños or chili peppers
  • Sliced green onions

Equipment

  • Large pot
  • Skillet
  • Colander
  • Serving bowls

Method
 

  1. Place the whole chicken in a large pot and cover with 12 cups of water. Bring to a gentle boil, skimming off any foam that rises to the surface.
  2. Char the quartered onions and halved ginger over an open flame or in a skillet until slightly blackened.
  3. Once the chicken is cooked through (about 30-40 minutes), remove it from the pot and set aside to cool. Add the charred onions and ginger, star anise, cinnamon stick, cloves, fish sauce, and salt to the broth. Let simmer for another 30-45 minutes.
  4. Soak the rice noodles in hot water according to package instructions until tender, then drain and set aside.
  5. Once the chicken is cool, shred the meat, discarding the skin and bones.
  6. In a bowl, place a portion of the prepared noodles, top with shredded chicken, and ladle the hot broth over it. Finish with fresh herbs, lime wedges, bean sprouts, and green onions.
  7. Serve immediately, allowing everyone to customize their own bowls with toppings.

Notes

This soup gets even better the next day as flavors meld together. Make a large batch for gatherings.