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Chicken Pho
Chicken Pho
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Easy and flavorful chicken pho brings Vietnam to your table with simplicity and authenticity.
Ingredients:
  • 10 quarts water
  • 3 pounds chicken bones
  • 1 whole chicken
  • 1 medium onion
  • 1 (1 inch) piece ginger
  • 1 (32 fluid ounce) container chicken broth
  • 0.25 cup rock sugar
  • 3 teaspoons fish sauce
  • 2 cubes pho ga soup seasoning
  • 1.5 teaspoons salt
  • 2 (16 ounce) packages rice stick noodles (banh pho)
  • 0.5 pound bean sprouts
  • 1 bunch green onion, chopped
  • 1 bunch cilantro, chopped
  • 6 sprigs Thai basil, or as needed
  • 1 lime, cut in wedges
Instructions:
  • In a stockpot, bring water to a boil while rinsing chicken bones under hot water to remove impurities.
  • Add bones to a pot of boiling water. Simmer on low heat for about 60 minutes until they start to soften, skimming off any fat. Remove and discard the parboiled bones.
  • Simmer the whole chicken in the pot for 30 to 40 minutes until no longer pink in the center. Remove the chicken from the broth and let it cool. Make sure the instant-read thermometer reads 165 degrees F (74 degrees C) near the bone.
  • In a skillet over medium-high heat, caramelize onion and ginger until golden and aromatic, around 7 minutes. Tenderly crush ginger on a cutting board with the back of a knife. Transfer onion and ginger to the broth, then stir in chicken broth, rock sugar, fish sauce, pho ga seasoning, and salt.
  • Boil a pot of water until it's bubbling hot. Cook rice noodles until they’re tender but still slightly firm, around 2 to 3 minutes. Drain the noodles.
  • Remove and discard the skin and bones from the cooled chicken, keeping only the meat.
  • Divide the noodles between bowls, then add chicken meat and broth on top. Garnish generously with bean sprouts, green onion, cilantro, and Thai basil. Finish off with a squeeze of lime in each bowl.

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