Soups & Stews · Vietnamese
Vietnamese Chicken Pho
A whole chicken simmers with charred onion, ginger, coriander seed and star anise into a crystal-clear, gently spiced broth. Poured over soft rice noodles and shredded meat, it is restorative and clean-tasting.
Test kitchen note: Char the onion and ginger directly over a flame until blackened in spots; that smoky sweetness is the soul of the broth.
Method 6 steps
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Char the onions and ginger over a gas flame or under the broiler until blackened in spots. Toast the star anise, coriander and cloves in a dry pan for 2 minutes.
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Place the chicken in a large stockpot with the water and bring to a boil, skimming off foam.
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Add the charred aromatics and the spices tied in cheesecloth. Simmer gently for 45 minutes, then lift out the chicken.
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When cool enough to handle, pull the meat from the bones and shred it. Return the bones to the pot and simmer for 45 minutes more.
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Strain the broth, season with the fish sauce, sugar and salt to taste, and keep it at a bare simmer.
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Cook the noodles, divide among bowls, top with chicken and green onions and ladle over the hot broth. Serve with lime.
That is the whole pie. Enjoy every slice.
Pairs well with
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