# Chicken Pho

It's so much easier than you think to make incredible chicken pho at home; it's all about creating a broth that has an insane depth of flavor.

- Total time: 75 min
- Cuisine: Vietnamese
- Category: Soup
- Language: en

## Ingredients

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

## Instructions

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

## Equipment

- large skillet
- tongs
- plate
- large pot
- lid
- fine-mesh sieve
- bowl

## 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.

## Source

- Original video: https://www.facebook.com/share/r/1FAcf7wY7C/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/7b41db2c-404c-4704-bd50-bffd2628243b
- Extracted: 2025-11-01

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt