Chicken Pho

75 mins
Serves 1
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Directions

  1. 1In a large skillet over medium-high heat, heat the oil then place the onion and ginger cut side down.
  2. 2In a large skillet over medium-high heat, heat the oil then place the onion and ginger cut side down.
  3. 3In a large skillet over medium-high heat, heat the oil then place the onion and ginger cut side down.
  4. 4Cook until blackened and charred in spots, 3-5 minutes, then flip and char the other cut side as well.
  5. 5Cook until blackened and charred in spots, 3-5 minutes, then flip and char the other cut side as well.
  6. 6Cook until blackened and charred in spots, 3-5 minutes, then flip and char the other cut side as well.
  7. 7Remove from the pan and set aside.
  8. 8Remove from the pan and set aside.
  9. 9Remove from the pan and set aside.
  10. 10Add the star anise, cinnamon, cloves, coriander seeds, and fennel seeds to the skillet and toast for 1-2 minutes until fragrant.
  11. 11Add the star anise, cinnamon, cloves, coriander seeds, and fennel seeds to the skillet and toast for 1-2 minutes until fragrant.
  12. 12Add the star anise, cinnamon, cloves, coriander seeds, and fennel seeds to the skillet and toast for 1-2 minutes until fragrant.
  13. 13Place the whole chicken in a large pot.
  14. 14Place the whole chicken in a large pot.
  15. 15Place the whole chicken in a large pot.
  16. 16Add the charred aromatics and toasted spices, then pour in the water, salt, sugar, and fish sauce.
  17. 17Add the charred aromatics and toasted spices, then pour in the water, salt, sugar, and fish sauce.
  18. 18Add the charred aromatics and toasted spices, then pour in the water, salt, sugar, and fish sauce.
  19. 19Bring to a gentle boil, then immediately reduce to a low simmer.
  20. 20Bring to a gentle boil, then immediately reduce to a low simmer.
  21. 21Bring to a gentle boil, then immediately reduce to a low simmer.
  22. 22Partially cover the pot with a lid (so steam can still come out), and simmer for 1 hour 15 minutes, turning the chicken halfway through.
  23. 23Partially cover the pot with a lid (so steam can still come out), and simmer for 1 hour 15 minutes, turning the chicken halfway through.
  24. 24Partially cover the pot with a lid (so steam can still come out), and simmer for 1 hour 15 minutes, turning the chicken halfway through.
  25. 25Lift the chicken out and transfer to a large bowl or sheet pan, let cool slightly, then shred the meat with your fingers.
  26. 26Lift the chicken out and transfer to a large bowl or sheet pan, let cool slightly, then shred the meat with your fingers.
  27. 27Lift the chicken out and transfer to a large bowl or sheet pan, let cool slightly, then shred the meat with your fingers.
  28. 28Strain the broth through a fine-mesh sieve.
  29. 29Strain the broth through a fine-mesh sieve.
  30. 30Strain the broth through a fine-mesh sieve.
  31. 31Prepare rice noodles according to package directions.
  32. 32Prepare rice noodles according to package directions.
  33. 33Prepare rice noodles according to package directions.
  34. 34Divide noodles into bowls, top with shredded chicken, red onion, scallion, and chili.
  35. 35Divide noodles into bowls, top with shredded chicken, red onion, scallion, and chili.
  36. 36Divide noodles into bowls, top with shredded chicken, red onion, scallion, and chili.
  37. 37Ladle hot broth over, then serve with bean sprouts, cilantro, and lime wedges.
  38. 38Ladle hot broth over, then serve with bean sprouts, cilantro, and lime wedges.
  39. 39Ladle hot broth over, then serve with bean sprouts, cilantro, and lime wedges.

Ingredients

  • 1 Tbsp Avocado Oil
  • 1 Tbsp Avocado Oil
  • 1 Tbsp Avocado Oil
  • 1 Large Yellow Onion, quartered through the root (skin on)
  • 1 Large Yellow Onion, quartered through the root (skin on)
  • 1 Large Yellow Onion, quartered through the root (skin on)
  • 1 x 3-inch Piece Fresh Ginger, halved lengthwise
  • 1 x 3-inch Piece Fresh Ginger, halved lengthwise
  • 1 x 3-inch Piece Fresh Ginger, halved lengthwise
  • 2 Star Anise Pods
  • 2 Star Anise Pods
  • 2 Star Anise Pods
  • 1 Cinnamon Stick
  • 1 Cinnamon Stick
  • 1 Cinnamon Stick
  • 6 Whole Cloves
  • 6 Whole Cloves
  • 6 Whole Cloves
  • 1 Tbsp Coriander Seeds
  • 1 Tbsp Coriander Seeds
  • 1 Tbsp Coriander Seeds
  • 1 Tbsp Fennel Seeds
  • 1 Tbsp Fennel Seeds
  • 1 Tbsp Fennel Seeds
  • 1 3.5-4 lbs Whole Chicken (with skin and bones)
  • 1 3.5-4 lbs Whole Chicken (with skin and bones)
  • 1 3.5-4 lbs Whole Chicken (with skin and bones)
  • 10 Cups Water
  • 10 Cups Water
  • 10 Cups Water
  • 1 Tbsp + 1 tsp Kosher Salt
  • 1 Tbsp + 1 tsp Kosher Salt
  • 1 Tbsp + 1 tsp Kosher Salt
  • 2 Tbsp Sugar
  • 2 Tbsp Sugar
  • 2 Tbsp Sugar
  • 2 Tbsp Fish Sauce
  • 2 Tbsp Fish Sauce
  • 2 Tbsp Fish Sauce
  • 16 oz. Dried Flat Rice Noodles (medium width)
  • 16 oz. Dried Flat Rice Noodles (medium width)
  • 16 oz. Dried Flat Rice Noodles (medium width)
  • Thinly Sliced Scallion
  • Thinly Sliced Scallion
  • Thinly Sliced Scallion
  • Thinly Sliced Red Onion
  • Thinly Sliced Red Onion
  • Thinly Sliced Red Onion
  • Bean Sprouts
  • Bean Sprouts
  • Bean Sprouts
  • Thinly Sliced Jalapeño or Thai Chili
  • Thinly Sliced Jalapeño or Thai Chili
  • Thinly Sliced Jalapeño or Thai Chili
  • Fresh Cilantro Sprigs
  • Fresh Cilantro Sprigs
  • Fresh Cilantro Sprigs
  • Lime Wedges
  • Lime Wedges
  • Lime Wedges
  • Hoisin Sauce
  • Hoisin Sauce
  • Hoisin Sauce
  • Sriracha
  • Sriracha
  • Sriracha

Equipment

large skillettongsplatelarge potlidfine-mesh sievebowl

Tips

  • Skim off any gray foam that rises to the surface with a mesh skimmer to keep the broth clear.
  • If you accidentally scoop up some of the spices while skimming, just rinse them off and add them back to the pot.