This recipe for pho is a comforting and aromatic Vietnamese classic. The broth is made from scratch with a whole chicken, charred aromatics, and toasted spices, creating a deeply flavorful base. It's served with tender rice noodles, shredded chicken, and fresh herbs, making it a perfect dish for soup season. The process may take some time, but the results are absolutely worth it. This recipe is a personal favorite, and I love how the flavors...
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Toast the coriander seeds, cinnamon stick, star anise, cloves, and optional fennel seed or cardamom pod in a dry pan until fragrant.
Char the onion and ginger until they are blackened in spots. This step is important for flavor.
Place the chicken in a large pot and cover with water. Bring to a boil for 2–3 minutes, then discard the water and rinse the chicken and pot.
Add fresh water, the chicken, charred onion and ginger, and toasted spices (tied in cheesecloth or a strainer) to the pot.
Bring to a gentle simmer and skim off any foam that forms on the surface.
Simmer for 45–60 minutes. Remove the chicken when it is just cooked. Shred or slice the meat, discarding the skin and bones. If desired, simmer the bones for an additional 30 minutes for a richer broth.
Season the broth with fish sauce, sugar, and salt. Adjust the seasoning to taste, ensuring the broth is light but savory.
Strain the broth and keep it hot.
Place cooked rice noodles in a bowl.
Add shredded chicken and thinly sliced white onion on top.
Ladle the hot broth over the noodles and toppings.
Garnish with scallions, cilantro, and herbs. Serve with lime wedges, Thai basil, bean sprouts, fresh chili, and optional chili oil on the side.
Char the onion and ginger well for a deeper, smokier flavor in the broth.
Use rock sugar if available for a more authentic taste.
Tie the spices in cheesecloth or use a strainer to make it easier to remove them from the broth.
Avoid boiling the broth too hard to keep it clear and clean-tasting.
Customize the toppings to your preference for a personalized bowl of pho.
Can I use store-bought broth instead of making it from scratch?
While you can use store-bought broth, making it from scratch gives the pho its authentic depth of flavor.
What can I use instead of fish sauce?
Soy sauce can be used as a substitute if you don’t like fish sauce, but it will slightly alter the flavor.
How do I keep the broth clear?
Avoid boiling the broth too hard and skim off any foam that forms on the surface.
Can I make the broth ahead of time?
Yes, you can make the broth a day in advance and store it in the refrigerator. Reheat it before serving.
What type of noodles should I use?
Use rice pho noodles, which are specifically made for this dish. Cook them according to the package instructions.
Sandra is the face behind @SaffronandTarragon who shares approachable, globally-inspired recipes with practical tips and honest, relatable moments.
