Chicken Pho Recipe

Prepare bones and blanch

Place beef bones in a large stockpot and cover with cold water. Bring to a rolling boil for 10 minutes to remove impurities. Drain bones and discard the blanch water. Rinse bones and clean the pot.

Char onion and ginger

Split onions in half and halve ginger lengthwise. Place both cut-side down in a dry skillet over high heat or directly over a gas flame until edges are blackened and slightly charred (about 6–8 minutes). Alternatively, broil on high for 10 minutes, turning once.

Toast spices

In the same dry skillet, toast star anise, cloves, cardamom, cinnamon sticks, coriander seeds (or roots), and peppercorns over medium heat for 2–3 minutes until fragrant. Transfer to a small piece of cheesecloth or a spice infuser (or keep loose).

Simmer broth

Return blanched bones to the cleaned pot. Add whole chicken (or chicken parts), charred onion and ginger, toasted spices (in cheesecloth), and 6 L fresh cold water. Bring to a gentle simmer over medium-high heat, skimming foam and impurities from the surface during the first 20–30 minutes. Reduce heat to low so the broth barely simmers (small bubbles).

Cook slowly

Simmer uncovered for 3–4 hours for deep flavor. If using whole chicken, remove it after 30–40 minutes once cooked through, reserve the meat, and continue simmering bones only for the remaining time to concentrate beef flavor. Add rock sugar, salt, and fish sauce in the last 30 minutes, tasting and adjusting seasoning.

Strain and clarify

Remove bones, onions, ginger, and spice sachet. Strain the broth through a fine-mesh sieve or cheesecloth into a clean pot. Taste and adjust salt/fish sauce. Keep hot until serving. If you prefer a clearer broth, let it settle 30 minutes and skim fat or refrigerate and remove solidified fat before reheating.

Prepare noodles

Soak dried rice noodles in warm water for 20–30 minutes until pliable (follow package instructions; thinner noodles need less time). Just before serving, blanch noodles in boiling water 10–30 seconds (depending on thickness) until soft but still slightly chewy. Drain and divide into bowls.

Cook or shred chicken

If you used a whole chicken in the broth: remove cooked chicken after 30–40 minutes, let cool slightly, then shred or thinly slice the meat and set aside. If using separate chicken breasts/thighs: poach them gently in simmering broth or water for 12–15 minutes until just cooked through, then slice thinly or shred.

Place a portion of drained rice noodles into each serving bowl (about 125 g per serving). Top with shredded or thinly sliced chicken (about 125 g per serving).

Bring the strained broth to a rolling simmer and ladle 500–600 ml of hot broth over the noodles and chicken in each bowl to heat through and slightly cook any thinly sliced chicken.

Garnish each bowl with sliced green onions, cilantro, a handful of bean sprouts, and Thai basil. Serve limes, sliced chiles, hoisin sauce, and sriracha on the side so diners can season to taste.

Optional finishing: add extra fish sauce or a pinch of sugar to taste. Serve immediately while hot.