Chicken Pho Recipe

Char aromatics

Place the halved onion and ginger (cut side down) on a gas burner or under a hot broiler and char until blackened in spots, about 6–10 minutes, turning once. Alternatively, roast on a sheet pan at 230°C/450°F for 20–25 minutes. Set aside.

Toast spices

In a dry skillet over medium heat, toast the star anise, cloves, cinnamon stick, coriander seeds and crushed cardamom pods until fragrant, about 2–3 minutes, shaking the pan frequently to avoid burning. Transfer spices to a piece of cheesecloth or a spice bag (or plan to strain).

Simmer broth

Place the whole chicken in a large stockpot. Add the charred onion and ginger, the toasted spices (in a bag or loose), and 5 liters of water. Bring to a gentle boil over high heat, then reduce to a simmer. Skim foam and impurities from the surface during the first 15 minutes to keep the broth clear.

Cook gently

Simmer gently, partially covered, for 45–55 minutes until the chicken is cooked through and tender. Do not boil vigorously — maintain a gentle simmer to keep a clean broth.

Remove chicken & strain

Carefully lift the chicken from the pot onto a cutting board. Set aside to cool slightly. Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot or large bowl to remove solids and spices.

Season broth

Taste the strained broth and stir in 2 teaspoons salt, 1 teaspoon sugar and 4 tablespoons fish sauce. Adjust seasoning to taste — you may need more fish sauce or salt depending on preference. Keep broth hot on the lowest burner setting; if necessary, skim fat from the surface for a lighter broth.

Shred chicken

When the chicken is cool enough to handle, remove the meat from the bones and shred into bite-size pieces. Reserve bones for making broth again if desired.

Prepare noodles

Place the dried rice noodles in a large heatproof bowl. Pour boiling water over the noodles to cover and soak for 5–8 minutes (follow package instructions) until pliable but still slightly firm (they will finish cooking in the hot broth). Drain and rinse briefly under cold water to stop cooking; toss lightly with 1 teaspoon oil to prevent sticking.

Optional quick sear

If you prefer a little texture, heat 1 teaspoon oil in a skillet over medium-high and briefly sear shredded chicken just until edges lightly golden, 1–2 minutes. This step is optional.

Prep garnishes

Arrange bean sprouts, cilantro, Thai basil, mint, sliced green onions, thinly sliced white onion, lime wedges, and sliced chiles on a platter for serving.

Assemble bowls

Divide the soaked noodles among 6 large soup bowls (about 60–70 g dried noodles per serving). Top each bowl with a generous portion of shredded chicken (about 170–200 g cooked chicken per bowl).

Ladle hot broth

Bring the seasoned broth to a near boil, then reduce briefly so it's piping hot. Immediately ladle 700–800 ml of hot broth over each bowl (enough to fully submerge noodles and heat the chicken). The hot broth will finish cooking the noodles if slightly underdone.

Garnish & serve

Serve each bowl with the platter of garnishes and condiments. Let diners add bean sprouts, herbs, lime juice, sliced chiles, hoisin and sriracha to taste. Taste and adjust with additional fish sauce or salt if needed.