Authentic Vietnamese Chicken Pho: A Step-By-Step Guide

Ingredients

  • 2 lbs chicken bones
  • 1 whole chicken, about 3-4 lbs
  • 2 onions, cut in half
  • 4 inch piece of fresh ginger, cut in half lengthwise
  • 2 cinnamon sticks
  • 1 tablespoon coriander seeds
  • 1 tablespoon fennel seeds
  • 5 whole star anise
  • 6 whole cloves
  • 1 black cardamom pod (optional)
  • 1.5 tablespoons of salt
  • 4 tablespoons of fish sauce
  • 2 tablespoons of sugar
  • 1 lb rice noodles (bánh phở), dried or fresh
  • Condiments and garnish: Sriracha sauce, hoisin sauce, lime wedges, fresh cilantro, fresh mint, fresh basil, bean sprouts, and sliced chili peppers

Steps and instructions

  1. Char the onions and ginger over an open flame (either directly on a gas burner or under a broiler) until slightly blackened, about 5 minutes on each side. Rinse the charred skin under water.
  2. In a large pot, add the chicken bones and whole chicken, filling the pot with enough water to cover. Bring to a boil and then reduce to a simmer, skimming off any impurities that float to the top.
  3. Once the water is clean, add the charred onions and ginger, as well as the spices: cinnamon sticks, coriander seeds, fennel seeds, star anise, cloves, and black cardamom pod.
  4. Add the salt, fish sauce, and sugar to the pot. Continue to simmer for about 1 hour, until the chicken is fully cooked.
  5. Remove the chicken from the pot and let it cool. Once cool, shred the chicken and set aside. Return the bones to the pot and continue simmering for another hour.
  6. While the stock is simmering, prepare the rice noodles according to the package instructions.
  7. Strain the broth and keep it hot until ready to serve.
  8. To serve, place a portion of noodles in a bowl, top with shredded chicken, and ladle the hot broth over top. Serve with Sriracha sauce, hoisin sauce, lime wedges, fresh herbs, bean sprouts, and sliced chili peppers on the side, allowing each person to adjust their bowl to their liking.

Tools for making

Recipe variations

  • Vegetarian/Vegan Option: Replace the chicken bones and whole chicken with vegetable broth or mushroom broth. Use tofu, seitan, or mushrooms as a substitute for the chicken.
  • Beef Pho: Substitute beef bones and beef cuts (such as beef brisket or beef tendon) for the chicken. Adjust cooking time accordingly.
  • Seafood Pho: Use fish stock or seafood broth as the base. Add cooked seafood such as shrimp, fish fillets, or squid to the soup.
  • Pork Pho: Replace the chicken with pork bones or pork ribs. Use pork slices or pork meatballs as the protein.
  • Spicy Pho: Add sliced chili peppers or chili paste to the broth for an extra kick of heat.
  • Herb Variations: Experiment with different herbs like Thai basil, sawtooth herb, or culantro for unique flavor profiles.
  • Vegetable Additions: Include sliced carrots, bok choy, bean sprouts, or other vegetables to add more texture and nutrients to the soup.

Recipe overview

Enjoy a comforting bowl of Chicken Pho at home with this detailed recipe. Originating from Vietnam, Pho is a delightful soup featuring a flavorful broth, tender chicken, and silky rice noodles, all topped off with fresh herbs and condiments to cater to your personal taste. This recipe will guide you through the process of crafting an authentic Pho experience right in your kitchen. The key to a great Pho is in the broth: a slow-cooked, rich infusion of chicken, toasted spices, charred onions, and ginger. Though it takes some time, the resulting aromatic broth is well worth the effort. Not only is it satisfying and full of depth, but it's also very nourishing. Chicken Pho is a great main course for any dinner, and the leftovers make for a delicious lunch. Whether you're new to Vietnamese cuisine or a Pho aficionado, you will love this homemade version. Dive in and let the aroma and flavors transport you straight to the streets of Vietnam!

Common questions

  1. Can I use chicken breasts instead of a whole chicken?
    Yes, you can use chicken breasts instead of a whole chicken. However, using a whole chicken with bones will result in a richer and more flavorful broth.
  2. Can I make the broth in advance?
    Yes, you can make the broth in advance. Once the broth is ready, allow it to cool and then store it in the refrigerator for up to 3 days. Reheat the broth before serving.
  3. Can I freeze the broth?
    Yes, you can freeze the broth. Allow it to cool completely and store it in an airtight container or freezer bags for up to 3 months. Thaw in the refrigerator overnight before reheating.
  4. Can I use pre-made chicken broth instead of making my own?
    While using pre-made chicken broth is an option, making your own broth from scratch will result in a more authentic and flavorful pho. If using pre-made broth, consider enhancing it with additional spices and aromatics for better flavor.
  5. What are some common garnishes for Chicken Pho?
    Common garnishes for Chicken Pho include Sriracha sauce, hoisin sauce, lime wedges, fresh cilantro, fresh mint, fresh basil, bean sprouts, and sliced chili peppers. Feel free to customize with your favorite herbs and condiments.

Serving dishes and utensils

  • Large stock pot - A pot with a capacity of at least 6-8 quarts to cook the chicken and make the broth.
  • Tongs - To handle the chicken and bones while cooking.
  • Fine mesh strainer - To strain the broth and remove any impurities.
  • Large bowls - To serve the pho.
  • Chopsticks - To mix and eat the noodles and chicken.
  • Soup ladle - To scoop and serve the hot broth.
  • Small bowls - To hold the condiments and garnishes.
  • Serving spoons - To scoop the condiments and garnishes onto the pho.
  • Soup spoons - To sip the broth and eat the noodles and chicken.
  • Small plates - To hold lime wedges and sliced chili peppers.

Origin stories

Chicken Pho, affectionately known as Phở Gà in its homeland, is a quintessential Vietnamese dish that has warmed hearts and bellies alike for generations. While Phở Bò, its beef counterpart, may be more universally recognized, Phở Gà boasts a story as rich as its broth. It rose to prominence during the 1930s in Hanoi, the throbbing heart of Vietnam, where resourceful street vendors sought a way to repurpose leftover chicken from French colonial households. These ingenious vendors breathed new life into those remnants, creating a dish that was not only economical but deeply comforting. They discovered that slow-cooking the chicken with traditional Vietnamese spices produced a clear, flavorful broth that, when poured over rice noodles, culminated in a symphony of taste. This humble dish, born from the remnants of indulgence, is a testament to the Vietnamese spirit of resilience and innovation, encapsulating the very essence of 'điểm tâm' or 'warming the heart'.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.