Chicken Pho

Have you ever experienced a dish that transported you straight to another part of the world with just one spoonful? That’s exactly how I feel about Chicken Pho. This Vietnamese noodle soup is more than just a meal; it’s a celebration of cozy flavors and aromatic herbs. Growing up, my family had a special recipe that simmered all day long, filling our home with delightful scents. Whenever I needed comfort, a bowl of warm Chicken Pho was my go-to remedy. It’s perfect for cold winter days or a simple weeknight dinner, allowing you to enjoy a hearty, satisfying dish made from scratch. I can still hear the laughter and chatter of family gathered around the table, bowls steaming in front of us, as we shared stories while savoring each delicious bite.

What Goes Into Chicken Pho

The magic of Chicken Pho lies in its simple yet flavorful ingredients. Each component, from the chicken to the spices, plays a crucial role in the final taste. The marriage of these fresh ingredients not only enhances the flavor but also lends a beautiful aromatic quality to the broth. Here’s a closer look at what you’ll need to create this comforting dish.

• 1 large yellow onion (unpeeled) – This will be roasted to enrich the broth with deep flavors.
• 1 3″ piece ginger (fresh, unpeeled) – Adds a warm, spicy note that complements the broth.
• 3 lbs chicken bones (such as legs, wings, or whole carcass) – The base for a rich, hearty stock.
• 6 quarts water (plus more, if needed) – Essential for creating the broth base.
• 1 tablespoon Kosher salt – Enhances flavors and balances the broth.
• 2 tablespoons light brown sugar – A hint of sweetness that rounds out the savory notes.
• Vegetable oil (for frying, see notes) – Used to fry the shallots, adding crunch and flavor.
• 2 shallots (large, thinly sliced, about 1 cup) – Fried until golden for a delicious garnish.
• 1 4 to 5 lb whole chicken (giblets removed) – The star ingredient for tender meat.
• 6 whole scallions – Add freshness and a mild onion flavor to the soup.
• 1 thumb-sized piece of ginger (smashed) – Further infuses the broth with zesty warmth.
• 1 tablespoon Kosher salt (plus more, to taste) – Essential for seasoning the chicken and broth.
• 3 quarts chicken stock – Enriches the broth with even more flavor.
• 1 16 oz. package dried rice vermicelli (cooked according to package directions) – The perfect base for the soup.
• 1 bunch scallions (trimmed and thinly sliced, about 1 cup) – Fresh garnish to brighten each bowl.
• 1½ cups cilantro (chopped) – Adds a refreshing herbaceous note.
• Crispy fried shallots (for garnish) – Adds a delightful crunch.
• Thai or Chinese basil (for garnish, see notes) – Complements the soup with fragrant notes.
• Mung bean sprouts (for garnish) – Adds freshness and crunch.
• 2 Limes (cut into wedges, for garnish) – A squeeze of lime brightens the flavors.
• 2 Jalapenos (stemmed and thinly sliced into rings, for garnish) – Adds a spicy kick if you like.

The Method for Chicken Pho

Creating Chicken Pho can be a delightful journey. It involves multiple steps, but with each one, you’ll find the process rewarding. Follow these detailed steps to ensure your broth is rich and flavorful, and the ingredients shine through.

1. Preheat your oven to 350°F. Roasting the aromatics is the first step to building a great flavor base. Place the onion, ginger, and chicken bones in a roasting pan. Roast them for one hour, stirring them halfway through. This enhances the flavors significantly. Once roasted, remove them from the oven and let the onion and ginger cool.
2. After cooling, peel the onion and cut it in half. Slice the unpeeled ginger into thin pieces; there’s no need to peel it. Now, combine the onion, ginger, chicken bones, water, salt, and brown sugar in a large stock pot.
3. Bring the mixture to a boil over high heat. Once boiling, reduce the heat and let it simmer for three hours. During this time, ensure the water level stays about one inch above the bones. You can add more water if needed.
4. Once the stock is ready, use a large slotted spoon to remove most of the bones and onion chunks from the pot. Strain the stock through a fine-mesh sieve into another heatproof bowl or pot. Let it chill for at least one hour or, if possible, overnight. This allows the flavors to deepen and the fat to congeal on top.
5. To prepare the fried shallots, heat enough vegetable oil in a medium saucepan until it reaches 340°F. Carefully add the shallots and fry them, stirring constantly until they turn light golden brown, which should take about 4 to 6 minutes. Watch closely to prevent burning. Once golden, transfer them to a paper towel-lined plate to drain and set aside.
6. In a large pot, bring water to a boil again. Once boiling, add the chicken, scallions, ginger, and salt. Cook for 15 minutes, then turn off the heat, cover the pot, and let it sit for 25 minutes. This method helps keep the chicken juicy.
7. While the chicken is resting, prepare an ice-water bath in a large bowl. Once the chicken is done cooking, carefully remove it from the pot using tongs and submerge it in the ice-water bath. This stops the cooking process and firms up the meat. Discard the cooking liquid or store it for another use.
8. Let the chicken cool for about 20 minutes, or until it’s cool enough to handle. Remove it from the water, pat it dry, and shred the meat from the bones. You should end up with about four cups of shredded chicken.
9. Bring the strained stock back to a simmer over medium-high heat. Taste and adjust the seasoning with more salt or even a splash of fish sauce if desired.
10. Prepare the rice noodles according to the package directions. Distribute the cooked noodles evenly among serving bowls.
11. Finally, prepare an assortment of garnishes. On a large platter, arrange the basil, bean sprouts, lime wedges, jalapeños, and fried shallots. Place this platter on the table so everyone can customize their bowls.
12. Top each bowl with about three-quarters of a cup of the shredded chicken, then sprinkle with the sliced scallions and cilantro. Ladle the hot stock over the noodles and chicken, finishing with a sprinkle of fried shallots. Serve immediately, allowing everyone to add their favorite garnishes.

Helpful Notes about Chicken Pho

If you’re new to making Chicken Pho, here are some helpful tips to guide you through the process. These notes will ensure your dish turns out perfectly every time.

• Storage: Leftover Chicken Pho can be stored in the refrigerator for up to one week. Just make sure to keep the broth and noodles separate to maintain texture.
• Freezing: You can freeze Chicken Pho for up to two to three months. Store the broth and noodles in separate containers to preserve quality.
• Pairing: Serve Chicken Pho with fresh lime wedges and your choice of hot sauce for an extra kick.
• Broth clarity: For a clearer broth, strain it multiple times through a fine-mesh sieve after simmering to remove any impurities.
• Make ahead: The broth can be made a day in advance. Just reheat it when you’re ready to serve. The flavors will be even better!

Serving Options for Chicken Pho

When it comes to serving Chicken Pho, there are endless ways to enjoy this delicious dish. Here are some suggestions to elevate your dining experience:

• Lunch or Dinner: Chicken Pho is perfect for both lunch and dinner, making it a versatile meal option.
• Family Gatherings: Serve it at family gatherings where everyone can customize their bowls with various garnishes.
• Seasonal Pairings: It pairs wonderfully with seasonal vegetables and herbs, allowing you to adapt the recipe based on what’s fresh.
• Make it a Feast: Consider serving it alongside spring rolls or banh mi for a complete Vietnamese feast.
• Storage Tips: Keep the garnishes on the side to avoid soggy noodles and fresh herbs. Let everyone build their own bowl!

FAQ

Conclusion

In summary, Chicken Pho is a beloved dish that embodies warmth and comfort through its rich flavors and aromatic broth. It’s a fantastic recipe that brings people together around the table, allowing everyone to customize their bowl. I encourage you to try making it at home and enjoy the delightful experience of this Vietnamese classic. Your taste buds will thank you!

Chicken Pho

The ultimate comfort food, Chicken Pho is a warm, aromatic Vietnamese noodle soup that will soothe your soul. With tender chicken and fresh herbs swimming in a flavorful broth, it's perfect for a cozy night in or sharing with loved ones. Make it tonight and indulge in the rich, savory goodness!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 20 minutes mins

Servings: 8 servings

Course: Dinner, Soups

Cuisine: Vietnamese

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 large yellow onion unpeeled
• 1 piece ginger fresh, unpeeled, 3 inches
• 3 lbs chicken bones such as legs, wings, or whole carcass
• 6 quarts water plus more, if needed
• 1 tablespoon Kosher salt
• 2 tablespoons light brown sugar
• 1 tablespoon vegetable oil for frying, see NOTES
• 2 large shallots thinly sliced, about 1 cup
• 1 whole chicken 4 to 5 lb, giblets removed
• 6 whole scallions
• 1 thumb-sized piece ginger smashed
• 1 tablespoon Kosher salt plus more, to taste
• 3 quarts chicken stock
• 1 16 oz. package dried rice vermicelli cooked according to package directions
• 1 bunch scallions trimmed and thinly sliced (about 1 cup)
• 1.5 cups cilantro chopped
• Crispy fried shallots for garnish
• Thai or Chinese basil for garnish, see NOTES
• Mung bean sprouts for garnish
• 2 Limes cut into wedges, for garnish
• 2 Jalapenos stemmed and thinly sliced into rings, for garnish

Equipment

• Roasting pan
• Large stock pot

Method

 

1. Preheat your oven to 350°F. Roasting the aromatics is the first step to building a great flavor base. Place the onion, ginger, and chicken bones in a roasting pan. Roast them for one hour, stirring them halfway through. This enhances the flavors significantly. Once roasted, remove them from the oven and let the onion and ginger cool.
2. After cooling, peel the onion and cut it in half. Slice the unpeeled ginger into thin pieces; there's no need to peel it. Now, combine the onion, ginger, chicken bones, water, salt, and brown sugar in a large stock pot.
3. Bring the mixture to a boil over high heat. Once boiling, reduce the heat and let it simmer for three hours. During this time, ensure the water level stays about one inch above the bones. You can add more water if needed.
4. Once the stock is ready, use a large slotted spoon to remove most of the bones and onion chunks from the pot. Strain the stock through a fine-mesh sieve into another heatproof bowl or pot. Let it chill for at least one hour or, if possible, overnight. This allows the flavors to deepen and the fat to congeal on top.
5. To prepare the fried shallots, heat enough vegetable oil in a medium saucepan until it reaches 340°F. Carefully add the shallots and fry them, stirring constantly until they turn light golden brown, which should take about 4 to 6 minutes. Watch closely to prevent burning. Once golden, transfer them to a paper towel-lined plate to drain and set aside.
6. In a large pot, bring water to a boil again. Once boiling, add the chicken, scallions, ginger, and salt. Cook for 15 minutes, then turn off the heat, cover the pot, and let it sit for 25 minutes. This method helps keep the chicken juicy.
7. While the chicken is resting, prepare an ice-water bath in a large bowl. Once the chicken is done cooking, carefully remove it from the pot using tongs and submerge it in the ice-water bath. This stops the cooking process and firms up the meat. Discard the cooking liquid or store it for another use.
8. Let the chicken cool for about 20 minutes, or until it’s cool enough to handle. Remove it from the water, pat it dry, and shred the meat from the bones. You should end up with about four cups of shredded chicken.
9. Bring the strained stock back to a simmer over medium-high heat. Taste and adjust the seasoning with more salt or even a splash of fish sauce if desired.
10. Prepare the rice noodles according to the package directions. Distribute the cooked noodles evenly among serving bowls.
11. Finally, prepare an assortment of garnishes. On a large platter, arrange the basil, bean sprouts, lime wedges, jalapeños, and fried shallots. Place this platter on the table so everyone can customize their bowls.
12. Top each bowl with about three-quarters of a cup of the shredded chicken, then sprinkle with the sliced scallions and cilantro. Ladle the hot stock over the noodles and chicken, finishing with a sprinkle of fried shallots. Serve immediately, allowing everyone to add their favorite garnishes.

Notes

• Tip 1: Leftover Chicken Pho can be stored in the refrigerator for up to one week. Just make sure to keep the broth and noodles separate to maintain texture.
• Tip 2: You can freeze Chicken Pho for up to two to three months. Store the broth and noodles in separate containers to preserve quality.
• Tip 3: Serve Chicken Pho with fresh lime wedges and your choice of hot sauce for an extra kick.
• Tip 4: For a clearer broth, strain it multiple times through a fine-mesh sieve after simmering to remove any impurities.
• Tip 5: The broth can be made a day in advance. Just reheat it when you’re ready to serve. The flavors will be even better!

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Meet Lucy Bennett

I’m passionate about food that brings people together. I love creating recipes that are vibrant, flavorful, and easy to share. I’ve cooked and tested this dish in my own kitchen to make sure it works perfectly for you. Enjoy!