Chicken Phở
Total Time
3 hours and 45 minutes
Prep Time
30 minutes
Cook Time
3 hours and 15 minutes
Rating
0 out of 5 stars
(0)
Ingredients
6 servings
- 2 unpeeled yellow onions, quartered
- Three 1/2-inch-thick slices of unpeeled fresh ginger, smashed
- 4 quarts cold water
- 3 pounds chicken bones or chicken wings
- One fresh 3 1/2-pound chicken, quartered
- 1 tablespoon kosher salt
- 2 teaspoons sugar
- Additional spices (optional): Cinnamon, star anise, black cardamoms, coriander seeds, fennel seeds or cloves
- 1/4 cup Asian fish sauce
- 1 pound dried rice noodles, a linguine shape (bánh phở) if you can find them
- 1 large scallion, thinly sliced
- 1 pound mung bean sprouts
- 1/2 cup torn basil leaves, Thai basil if you can find it
- 1/2 cup cilantro leaves
- 2 limes, cut into wedges
- 2 jalapeños, thinly sliced
- Asian chili-garlic sauce
- Hoisin sauce
- Crispy shallots
How would you rate this recipe?
Preparation
Step 1
Char onions and ginger: Heat the oven to 400°F. Put the onions and ginger on a lightly oiled baking sheet and roast for 30 minutes, or until softened and lightly browned. [Alternate idea: If you have a gas range, just char them over a flame.]
Step 2
Cook the chicken: Fill a large stockpot with water and bring to a boil. Add the roasted onions and ginger, chicken bones or wings, quartered chicken, salt, sugar, and any optional spices, then bring to a boil. Lower the heat and simmer until the chicken is cooked, about 30 minutes.
Step 3
Remove the chicken and finish the broth: Use tongs to transfer the quartered chicken to a plate and let cool. Remove the meat from the bones and refrigerate. Return the skin and bones to the stockpot and simmer for 2 hours longer. Strain the chicken broth into a large soup pot and cook over high heat until reduced to 12 cups, about 15 minutes. Stir in the fish sauce; adjust to taste.
Step 4
Prepare noodles: In a large bowl of warm water, soak the noodles until pliable, about 20 minutes. Prepare according to package instructions if they differ. Bring a large saucepan of salted water to a boil. Drain the noodles, then add to the saucepan and boil until tender, about 3 minutes. Drain well. Divide the noodles between 6 large bowls and sprinkle with scallion.
Step 5
Finish and serve the soup: Add the reserved chicken to the broth and simmer until heated through. Ladle the broth and chicken over the noodles. Serve with bean sprouts, basil, lime wedges, jalapeños, chili-garlic sauce, hoisin sauce, and crispy shallots.
Step 6
Save recipe for the next time?
Chef's notes
Phan suggests that the broth is the most crucial element of phở. It's flavored with spices like charred onion, roasted ginger, star anise, Vietnamese cinnamon, black cardamom, coriander, fennel, and cloves.
The trick is to add garnishes gradually as you eat to maintain their aroma and texture.
The broth can be made ahead and refrigerated for two days, making it a great way to divide up this recipe.
Crispy fried shallots are an essential condiment, adding a crispy, salty, and sweet element to the dish. They are best made fresh.
