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Ingredients
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Broth
Spice Char / Aromatics
Noodles & Bowls
Garnishes & Fresh Herbs
Method
Broth
- 1
Prepare aromatics
Char the onion and ginger: place the halved onion (cut side down) and ginger halves on a baking sheet and broil 6–8 minutes until blackened in spots, or char directly over an open flame until blistered. Set aside to cool slightly.
- 2
Toast spices
In a dry skillet over medium heat, toast star anise, cinnamon sticks, cardamom pods, cloves, and black peppercorns 2–3 minutes, shaking the pan, until fragrant and slightly darker. Transfer to a piece of foil or cheesecloth.
- 3
Make broth
Place the whole chicken in a large stockpot. Add 5 liters (about 20 cups) cold water, the charred onion, charred ginger, toasted spices (place in foil or tie in cheesecloth), 2 tbs coarse sea salt, and 1 tsp sugar. Bring to a gentle boil over high heat, then reduce to a low simmer. Skim foam and impurities from the surface for the first 20 minutes.
- 4
Simmer
Simmer gently, partially covered, for 1 to 1 1/4 hours until the chicken is cooked through and the broth is flavorful. Keep heat low so the broth remains clear; avoid vigorous boiling.
- 5
Strain and season
Carefully remove the chicken to a cutting board. Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot. Discard solids. Stir in 6 tbs fish sauce and adjust salt or fish sauce to taste (add up to 1–2 tbs more fish sauce if needed). Keep broth hot on very low heat or reheat when ready to serve.
- 6
Debone chicken
When cool enough to handle, remove skin and bones from the chicken and shred or slice the meat into bite-sized pieces. Reserve 4 cups shredded meat for the pho; freeze or save extra for other uses.
Noodles & Assembly
- 7
Prepare noodles
Place dried rice noodles in a large heatproof bowl. Pour boiling water over the noodles to just cover and soak for 6–8 minutes (or follow package instructions) until tender but still slightly firm. Drain and rinse briefly under warm water to stop cooking. Portion noodles into serving bowls (about 3.5–4 oz / 100–115 g dried noodles per serving).
- 8
Assemble bowls
Divide the shredded chicken evenly among bowls with the noodles (approximately 1 cup chicken per bowl for 4 servings). Ladle very hot broth over the noodles and chicken, covering them completely. The broth should be near boiling when ladled to warm the ingredients quickly.
- 9
Garnish and serve
Serve each bowl with bean sprouts, Thai basil, cilantro, sliced scallions, sliced jalapeño or Thai chilies, and lime wedges. Provide hoisin sauce and sriracha on the side so diners can add to taste. Taste the broth at the table and add additional fish sauce, lime, or salt as desired.