Ingredients
Scale
- 1 whole chicken (about 3–4 pounds)
- 1 large onion, halved
- 4 inches fresh ginger, sliced
- 5 whole star anise
- 3 cinnamon sticks
- 1 tablespoon coriander seeds
- 1 teaspoon fennel seeds
- 10–12 cups water
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- Salt to taste
- 1 pound fresh pho noodles (banh pho)
- 1 cup bean sprouts
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro, chopped
- 2–3 green onions, thinly sliced
- 2 limes, cut into wedges
- Sliced fresh chili peppers (optional)
Instructions
- Rinse the chicken thoroughly. Place the chicken in a large pot with the halved onion, sliced ginger, star anise, cinnamon sticks, coriander seeds, and fennel seeds.
- Add 10-12 cups of water to the pot, ensuring the chicken is fully submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 1-1.5 hours, or until the chicken is cooked through and tender.
- Carefully remove the chicken from the pot and set aside to cool. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids.
- Once the chicken is cool enough to handle, shred the meat from the bones. Discard the bones and skin.
- Return the strained broth to the stove over medium heat. Stir in the fish sauce, sugar, and salt to taste. Adjust seasonings as needed.
- Prepare the pho noodles according to package directions. Typically, this involves blanching them briefly in boiling water until tender, then draining.
- To serve, place a portion of cooked noodles in each bowl. Top with shredded chicken.
- Ladle the hot broth over the noodles and chicken.
- Garnish with bean sprouts, mint leaves, chopped cilantro, sliced green onions, lime wedges, and optional sliced chili peppers.
Notes
- For a clearer broth, you can skim off any foam that rises to the surface during the initial simmering.
- You can roast the onion and ginger before adding them to the broth for a deeper flavor.
- Leftover pho broth can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Adjust the amount of fish sauce, sugar, and salt to your personal preference.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vietnamese
- Diet: Low Calorie
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg