Chicken Pho Recipe

char aromatics

Place the halved onion and halved ginger directly on a gas burner or under a broiler until edges are deeply browned and slightly blackened, about 6–8 minutes, turning as needed. This adds smoky depth to the broth.

In a large stockpot, combine 6 cups water and 4 cups low-sodium chicken broth. Add the charred onion (with skins), charred ginger, star anise, cloves, crushed cardamom pods, peppercorns, and cinnamon stick.

Add the whole chicken breasts to the pot. Bring the pot to a gentle boil over medium-high heat, then reduce to a low simmer. Skim any foam or impurities from the surface with a ladle during the first 10 minutes.

Simmer gently, partially covered, for 25–30 minutes, or until the chicken breasts register 165°F (74°C) and are cooked through.

Carefully remove the cooked chicken breasts and set aside to cool. Continue simmering the broth uncovered for another 10 minutes to concentrate flavors. Stir in 1.5 tsp kosher salt and 1 tsp sugar; taste and adjust seasoning if needed.

Strain the broth through a fine-mesh sieve or cheesecloth into a clean pot or bowl to remove solids and spices. Discard solids. Keep the broth hot over low heat while you prepare noodles and toppings.

While the broth simmers, place the dried rice noodles in a large heatproof bowl. Pour enough boiling water over the noodles to cover and let sit according to package directions (typically 6–10 minutes) until pliable but still slightly firm. Alternatively, briefly blanch in boiling water 30–60 seconds if using fresh rice noodles. Drain and rinse lightly with cool water to stop cooking. Toss with a little neutral oil if desired to prevent sticking.

Shred or thinly slice the reserved cooked chicken breasts. If you prefer very thin slices, cool the chicken and slice against the grain. Keep warm.

Divide the prepared rice noodles among 4 serving bowls (about 2 oz noodles per serving).

Top the noodles with equal portions of shredded or sliced chicken (about 4 oz per bowl).

Ladle hot strained broth over the noodles and chicken, filling each bowl and heating the chicken through (about 2 cups broth per bowl).

Arrange toppings on the table or directly on each bowl: sliced onion, julienned daikon/carrot, scallions, cilantro, Thai basil, mint, bean sprouts, lime wedges, and sliced chiles. Offer hoisin and sriracha at the table for individual seasoning.

Garnish each bowl with cilantro and scallions. Serve immediately with lime wedges and sauces so diners can adjust acidity and heat to taste.