chicken pho
Ingredients
- 2 lbs chicken bones (preferably neck and back), blanched
- 1 lb boneless, skinless chicken breast
- 1 large yellow onion, halved
- 4-inch piece fresh ginger, halved lengthwise
- 2 tbsp coriander seeds
- 1 tbsp fennel seeds
- 3 whole star anise
- 1 cinnamon stick, 3-inch piece
- 2 tsp black peppercorns
- 8 cups chicken stock
- 2 tbsp fish sauce
- 1 tbsp sugar
- 12 oz dried bánh phở noodles
- Kosher salt to taste
Instructions
- Blanch chicken bones in boiling salted water for 3 minutes, drain, and rinse thoroughly under cold water until water runs clear. This removes impurities for a cleaner broth.
- Char the onion halves and ginger pieces directly over a gas flame or under a broiler for 3-4 minutes per side until blackened at edges. This develops deep, complex aromatics essential to authentic pho broth.
- Toast coriander seeds, fennel seeds, star anise, cinnamon stick, and black peppercorns in a dry skillet over medium heat for 2-3 minutes, shaking frequently, until fragrant. Do not burn.
- Bring 8 cups stock to a boil, add blanched bones, charred onion and ginger, toasted spices, and the whole chicken breast. Reduce heat to low and simmer uncovered for 40 minutes, skimming foam and impurities from surface every 10 minutes. The broth should maintain a gentle simmer, not a rolling boil.
- Remove chicken breast and set aside to cool for 5 minutes, then shred into bite-sized pieces. Strain broth through fine-mesh strainer lined with cheesecloth, discarding solids. Stir in fish sauce and sugar. Taste and adjust seasoning with additional fish sauce and salt.
- Bring a large pot of salted water to a rolling boil. Add bánh phở noodles and cook for 4-5 minutes until al dente, stirring occasionally to prevent sticking. Drain and divide among four bowls.
- Bring broth back to 180-190°F (just below boiling). Ladle 2 cups hot broth into each bowl over noodles. Top each bowl with shredded chicken breast. Serve immediately with fresh herb plate (Thai basil, cilantro, sawtooth coriander), lime wedges, sliced jalapeño, and sriracha on the side.
Inspired by Vuong Loc’s winning chicken pho. This is a plausible recreation, not the chef’s original recipe.