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Ingredients
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Broth
Noodles & Toppings
Method
Broth Preparation
- 1
Prepare the Chicken
In a large pot, place the whole chicken and cover it with 12 cups of water. Bring it to a boil over high heat.
- 2
Add Aromatics
Once boiling, reduce heat to medium and skim off any foam that appears on the surface. Add the halved onion, sliced ginger, star anise, cloves, cinnamon stick, fish sauce, and salt.
- 3
Simmer the Broth
Cover the pot and let it simmer for about 1 hour, or until the chicken is cooked through and tender.
- 4
Remove Chicken
Carefully remove the chicken from the pot and set it aside to cool slightly. After it has cooled, shred the meat, discarding the skin and bones.
- 5
Strain the Broth
Strain the broth through a fine mesh sieve to remove the solids. Return the clear broth to the pot and keep it warm over low heat.
Noodle Preparation
- 6
Cook the Noodles
In a separate pot, bring water to a boil. Add the rice noodles and cook according to package instructions, usually 5-7 minutes, until tender. Drain and rinse under cold water to stop cooking.
- 7
Prepare Toppings
While the noodles are cooking, prepare the toppings by chopping fresh cilantro, slicing green onions, and rinsing bean sprouts. Cut the lime into wedges and slice chili peppers.
Assembly
- 8
Assemble the Pho
To serve, place a portion of cooked noodles in a bowl. Top with shredded chicken, fresh cilantro, green onions, bean sprouts, Thai basil, and sliced chili peppers.
- 9
Add Broth
Ladle the hot broth over the noodles and toppings. Serve with lime wedges on the side for squeezing over the pho.