Chicken Pho

There’s something magical about a steaming bowl of Chicken Pho on a chilly evening. I can still recall the first time I savored this delightful Vietnamese dish, wrapped in a blanket, with the aroma wafting through the air as my family gathered around the table. Each slurp of the flavorful broth, combined with tender chicken and fresh herbs, transported me to the bustling streets of Hanoi. It’s one of those recipes that warms not only your body but also your soul, bringing back memories of laughter and love. Making Chicken Pho at home has become a cherished ritual for us, a chance to bond over cooking and enjoy a comforting meal together.

What’s In This Chicken Pho

The ingredients for Chicken Pho are simple yet essential to achieving that authentic flavor. Each one plays a pivotal role in creating a dish that is rich and complex. We have aromatic spices, fresh herbs, and the heart of the dish, which is the chicken. Together, they create a delightful symphony of flavors that is both satisfying and nourishing.

• 1 large yellow onion – This will add sweetness and depth to the broth. Roasting it enhances its natural flavors.
• 1 3″ piece ginger – Fresh ginger brings warmth and spice, essential to the broth’s flavor profile.
• 3 lbs chicken bones – These are the foundation of your broth, providing richness and a hearty texture.
• 6 quarts water – This will help extract flavors from the bones and vegetables while creating the broth.
• 1 tablespoon Kosher salt – Salt enhances the other flavors and brings balance to the broth.
• 2 tablespoons light brown sugar – This adds a touch of sweetness that complements the savory elements.
• Vegetable oil – Used for frying shallots to provide a crunchy garnish.
• 2 shallots – Adds a subtle onion flavor and sweetness when fried.
• 1 4 to 5 lb whole chicken – The main protein, adding tenderness and flavor to the dish.
• 6 whole scallions – To enhance the fresh flavor of the dish.
• 3 quarts chicken stock – This enhances the broth’s flavor and richness.
• 1 16 oz. package dried rice vermicelli – The base for the soup, providing the traditional noodle element.
• 1 bunch scallions – These are used as a garnish, adding freshness and crunch.
• 1½ cups cilantro – Fresh cilantro brings brightness and vibrancy to the dish.
• Crispy fried shallots – A delicious crunchy topping for added texture.
• Thai, or Chinese basil – Adds a unique herbal flavor, essential in classic pho.
• Mung bean sprouts – Adds a fresh crunch and additional nutrients.
• 2 Limes – Lime wedges for serving, bringing a zesty brightness to the soup.
• 2 Jalapenos – Sliced for those who enjoy a spicy kick!

The Process for Making Chicken Pho

Creating a bowl of Chicken Pho is a labor of love, but the end result is truly worth the effort. While it may seem daunting at first, just take it one step at a time. The process not only fills your kitchen with mouthwatering aromas but also results in a dish that will have your family asking for seconds.

1. Preheat your oven to 350°F. This will be the starting point for roasting your vegetables and bones, which is crucial for developing flavor.

2. Place the onion, ginger, and chicken bones in a roasting pan. Roast them for one hour, making sure to move them around after about thirty minutes to ensure even cooking. This step enhances the flavors significantly.

3. Once roasted, remove them from the oven and let them cool. Peel the onion and cut it in half, then slice the ginger into thin pieces without peeling it.

4. In a large stock pot, combine the roasted onion, ginger, bones, water, salt, and brown sugar.

5. Bring the mixture to a boil, then reduce the heat to a simmer. Let it simmer for three hours, adding an extra quart of water if necessary. The liquid should remain about one inch above the bones.

6. Using a large slotted spoon, carefully remove the bones and larger vegetable chunks from the broth. Strain the stock through a fine-mesh sieve into a heatproof bowl or pot, and let it cool for at least one hour.

7. While the broth is cooling, prepare a medium saucepan with enough vegetable oil to come up about one-third of the way up the pan. Heat the oil until it reaches 340°F on a deep-fry thermometer.

8. Fry the shallots in the hot oil for about four to six minutes, stirring constantly until they are light golden brown. Be careful not to burn them! After frying, transfer to a paper towel-lined plate to drain.

9. In a separate large pot, bring water to a boil over high heat. Add the chicken, scallions, ginger, and salt to this pot and boil for fifteen minutes. Turn off the heat, cover, and let it sit for twenty-five minutes.

10. Prepare an ice-water bath in a large bowl just before the chicken is done. When finished, use tongs to remove the chicken and immerse it in the ice-water bath to stop the cooking process.

11. Let the chicken chill for around twenty minutes until it’s cool enough to handle. Once cooled, remove the meat from the bones and shred it. You should end up with about four cups of shredded meat.

12. Return the strained stock to the stove and bring it to a simmer over medium-high heat. Taste the broth and adjust the seasoning by adding more salt or fish sauce, if needed.

13. Prepare the rice noodles according to package directions, then distribute them evenly among soup bowls.

14. Set up a platter with your garnishes: basil, bean sprouts, lime wedges, jalapeños, and fried shallots.

15. Top each bowl of noodles with about three-quarters of a cup of shredded chicken and divide the scallions and cilantro evenly among the bowls.

16. Finally, ladle the hot stock over each bowl, sprinkle with fried shallots, and serve immediately with the garnishes on the side!

Customization Ideas

When it comes to Chicken Pho, there are endless ways to make it your own! Here are some great tips to customize this classic dish:

• Choose Your Broth: Utilize different chicken parts or even add spices like star anise for a unique twist on the broth!
• Vegetarian Version: Substitute the chicken with mushrooms and use vegetable broth for a flavorful vegetarian option.
• Extra Heat: If you enjoy spiciness, add more jalapeños or even a drizzle of chili oil to your bowl.
• Additional Proteins: Feel free to add cooked shrimp or beef for variety and texture.
• Garnish Varieties: Experiment with different herbs like mint or even arugula for a fresh flavor.
• Rice Variety: Try different noodle types like wide rice noodles for a different texture!
• Leftover Chicken: Use leftover roast chicken to save time on busy nights!

What Complements This Chicken Pho

Finding the right accompaniments for your Chicken Pho can elevate your dining experience. Here are some ideas to consider:

• Light Salads: Serve a refreshing cucumber salad on the side to balance the warmth of the soup.
• Spring Rolls: Fresh spring rolls with dipping sauce make for a delightful appetizer.
• Rice Dishes: A side of jasmine rice can complement the meal wonderfully.
• Herbal Tea: Warm herbal tea is a soothing beverage pairing that enhances the meal.
• Family Gatherings: Chicken Pho is perfect for family gatherings as it can serve a crowd.
• Festive Celebrations: This dish is wonderful for special occasions, holidays, or even casual get-togethers!

FAQ

Conclusion

Chicken Pho is a wonderful dish that embodies the warmth and flavors of Vietnamese cuisine. Its rich broth, tender chicken, and vibrant garnishes make it a meal that everyone can enjoy. I encourage you to try making this comforting soup in your own kitchen. You’ll be amazed by how fulfilling it is to create a dish that not only tastes incredible but also brings people together. So gather your ingredients and get ready to enjoy a heartwarming bowl of Chicken Pho!

Chicken Pho

The ultimate comfort food, Chicken Pho is a fragrant Vietnamese noodle soup that warms your heart and soul. With tender chicken, aromatic broth, and fresh herbs, it's an easy weeknight dinner that will satisfy your cravings. Make this delicious dish tonight!

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Prep Time 20 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 20 minutes mins

Course Dinner

Cuisine Vietnamese

Servings 8 servings

Calories 450 kcal

Equipment

• Roasting pan or baking dish
• Large stock pot

Ingredients

  

• 1 large yellow onion
• 1 3" piece ginger
• 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
• for frying vegetable oil
• 2 large shallots thinly sliced, about 1 cup
• 1 4 to 5 lb whole chicken 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. dried rice vermicelli cooked according to package directions
• 1 bunch scallions trimmed and thinly sliced (about 1 cup)
• 1½ cups cilantro chopped
• for garnish Crispy fried shallots
• for garnish Thai, or Chinese basil see NOTES
• for garnish Mung bean sprouts
• 2 Limes cut into wedges, for garnish
• 2 Jalapenos stemmed and thinly sliced into rings, for garnish

Instructions

 

• Preheat your oven to 350°F. This will be the starting point for roasting your vegetables and bones, which is crucial for developing flavor.
• Place the onion, ginger, and chicken bones in a roasting pan. Roast them for one hour, making sure to move them around after about thirty minutes to ensure even cooking. This step enhances the flavors significantly.
• Once roasted, remove them from the oven and let them cool. Peel the onion and cut it in half, then slice the ginger into thin pieces without peeling it.
• In a large stock pot, combine the roasted onion, ginger, bones, water, salt, and brown sugar.
• Bring the mixture to a boil, then reduce the heat to a simmer. Let it simmer for three hours, adding an extra quart of water if necessary. The liquid should remain about one inch above the bones.
• Using a large slotted spoon, carefully remove the bones and larger vegetable chunks from the broth. Strain the stock through a fine-mesh sieve into a heatproof bowl or pot, and let it cool for at least one hour.
• While the broth is cooling, prepare a medium saucepan with enough vegetable oil to come up about one-third of the way up the pan. Heat the oil until it reaches 340°F on a deep-fry thermometer.
• Fry the shallots in the hot oil for about four to six minutes, stirring constantly until they are light golden brown. Be careful not to burn them! After frying, transfer to a paper towel-lined plate to drain.
• In a separate large pot, bring water to a boil over high heat. Add the chicken, scallions, ginger, and salt to this pot and boil for fifteen minutes. Turn off the heat, cover, and let it sit for twenty-five minutes.
• Prepare an ice-water bath in a large bowl just before the chicken is done. When finished, use tongs to remove the chicken and immerse it in the ice-water bath to stop the cooking process.
• Let the chicken chill for around twenty minutes until it’s cool enough to handle. Once cooled, remove the meat from the bones and shred it. You should end up with about four cups of shredded meat.
• Return the strained stock to the stove and bring it to a simmer over medium-high heat. Taste the broth and adjust the seasoning by adding more salt or fish sauce, if needed.
• Prepare the rice noodles according to package directions, then distribute them evenly among soup bowls.
• Set up a platter with your garnishes: basil, bean sprouts, lime wedges, jalapeños, and fried shallots.
• Top each bowl of noodles with about three-quarters of a cup of shredded chicken and divide the scallions and cilantro evenly among the bowls.
• Finally, ladle the hot stock over each bowl, sprinkle with fried shallots, and serve immediately with the garnishes on the side!

Notes

• Stock Options: You can simmer uncooked chicken parts with vegetables for a different flavor.
• Oil Caution: Be careful not to add too much oil when frying the shallots to prevent overflow.
• Rice Noodle Tips: If noodles stick, place them in warm water to separate.
• Storage: Leftovers keep in the fridge for up to one week.
• Freezing: Pho freezes beautifully for up to two to three months.

Keyword Chicken Pho recipe, easy Chicken Pho, homemade Pho, Vietnamese noodle soup

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Meet Lydia James

I’m Lydia! I love the challenge of experimenting with new ingredients and finding creative, delicious ways to use up leftovers. My goal is to make your weeknight cooking feel stress-free, exciting, and full of flavor. I loved the creative process behind this dish, and I really hope it becomes a new favorite in your weekly rotation. I can't wait to hear what you think!