Pho Real, It's Comfort
Vietnamese-Style Chicken and Carrot Pho with Fresh Herbs and Rice Noodles
2 hours
Serves 4
DinnerVietnamese
Herb's take
Tonight we’re voyaging to Vietnam, where you'll build a deeply aromatic pho broth by gently poaching a whole chicken with spices and carrots. Along the way, you'll master the art of broth clarification and learn why charred aromatics make all the difference.
Ingredients
Yield
4
Instructions
- 01Char the onion and ginger in a dry skillet over high heat, turning occasionally, until well browned and fragrant, about 5 minutes.
- 02In a large stockpot, combine the whole chicken, carrots, charred onion, and ginger. Cover with 4 quarts of cold water.
- 03Bring to a gentle simmer over medium heat, skimming off foam as it rises with a ladle for the first 15 minutes.
- 04Meanwhile, toast the star anise, cloves, coriander seeds, and cinnamon stick in a small dry pan over medium heat until fragrant, 1-2 minutes.
- 05Add the toasted spices to the pot. Season with kosher salt and simmer uncovered for 1 hour, adjusting heat to keep at a gentle simmer.
- 06Remove the chicken carefully to a bowl. Let rest until cool enough to handle.
- 07Strain the broth through a fine mesh sieve into a clean pot, discarding solids. Return the sliced carrots to the broth. Skim fat if desired.
- 08Stir in fish sauce and sugar, then simmer for 10 more minutes to let flavors meld.
- 09Meanwhile, cook rice noodles according to package directions. Rinse in cold water to prevent sticking.
- 10Shred the chicken meat, discarding skin and bones. Set aside.
- 11Divide noodles among 4 large bowls. Top with shredded chicken and simmered carrot slices.
- 12Ladle hot broth over each bowl to cover.
- 13Garnish with scallions, cilantro, Thai basil, bean sprouts, jalapeño slices, and lime wedges.
Want your own batch?
I don't run a recipe search engine—I invent dishes from what you tell me. Toss me some ingredients on the home page.