Chicken Pho

🛒 Ingredients

• Chicken (cooked, sliced) 100 g · 165 kcal
• Dried Flat Rice Noodles (Banh Pho) 80 g · 291 kcal
• Water 350 g · 0 kcal
• Onion (for broth) 20 g · 8 kcal
• Ginger (for broth) 10 g · 8 kcal
• Star Anise 1 g · 2 kcal
• Cinnamon Stick 1 g · 1 kcal
• Cloves 1 g · 1 kcal
• Black Cardamom Pod 1 g · 2 kcal
• Coriander Seeds 1 g · 5 kcal
• Fennel Seeds 1 g · 2 kcal
• Fish Sauce 10 g · 7 kcal
• Rock Sugar 2 g · 8 kcal
• Bean Sprouts 40 g · 12 kcal
• Fresh Cilantro 7 g · 1 kcal
• Fresh Thai Basil 8 g · 2 kcal
• Lime (wedge) 30 g · 9 kcal
• Scallions (sliced) 5 g · 1 kcal

👨‍🍳 Instructions

1. To prepare the broth, char halved onions and ginger pieces over an open flame or under a broiler until slightly softened and fragrant. Scrape off the burnt parts and rinse.
2. In a large pot, combine the charred aromatics, chicken (whole or parts), and water. Bring to a boil, then reduce heat and simmer gently for at least 2-3 hours, skimming any foam.
3. Toast the whole spices (star anise, cinnamon, cloves, cardamom, coriander, fennel) in a dry pan until fragrant. Add them to the simmering broth for the last hour of cooking.
4. Remove the chicken from the broth, let it cool, then shred or slice the meat. Strain the broth through a fine-mesh sieve, discarding solids, and return the clear broth to the pot.
5. Season the clear broth with fish sauce and rock sugar to taste. Keep it simmering gently over low heat.
6. Prepare the rice noodles according to package directions, usually by soaking in hot water until softened, then briefly blanching.
7. To serve, place the cooked rice noodles in a deep bowl. Arrange sliced chicken over the noodles.
8. Garnish with fresh bean sprouts, cilantro, Thai basil, and sliced scallions. Serve immediately with lime wedges on the side for squeezing.
9. Pour the hot, aromatic broth over the noodles and chicken, ensuring everything is well submerged. Enjoy your authentic Chicken Pho!