Unlock the Secret to Perfect Pho: The Ultimate Ingredient for a Restaurant-Worthy Bowl

Ingredients for Chicken Pho

– 1 chicken, weighing approximately 1.5 kg

– 1 onion

– 2 small ginger roots

– 5 shallots

– 1 kg of fresh rice noodles

– Herbs for garnish: cilantro, scallions, lime leaves, bean sprouts

– Spices: fish sauce, salt, seasoning powder, pepper, dried fennel seeds

Preparation for Chicken Pho

Step 1: Prepare the ingredients

Clean the onion and shallots. Roast the ginger to enhance its aroma. Pick and clean the cilantro (keep the roots to add flavor to the broth if fennel seeds are unavailable). Clean the scallions and cut the white parts lengthwise, while chopping the green parts finely. Cut the lime leaves into thin strips.

Clean the chicken and rub it with salt and lime. Remove the chicken fat from the belly and pan-fry it with a little turmeric powder. This will be used to brush the cooked chicken for a more appealing color.

Step 2: Boil the Chicken

Place the chicken in a thick-bottomed pot and add water until it covers the chicken or at least reaches two-thirds of its height. Add 2-3 crushed shallots, a small piece of ginger root, and a teaspoon of salt. Bring it to a boil, then reduce the heat and simmer for 10-15 minutes. Turn off the heat, cover the pot, and let the chicken rest for 25-30 minutes, depending on its size.

Step 3: Shred the Chicken

Once the chicken is cooked, remove it from the broth and immerse it in cold water with ice cubes to ensure crispy skin. Pat the chicken dry, then brush it with the chicken fat and turmeric mixture for a golden hue. Shred the meat into thin, long strips, keeping the skin on for a better presentation. Alternatively, you can tear the meat according to your preference.

Step 4: Prepare the Broth

After removing the meat, continue boiling the chicken bones in the broth to enhance its flavor. Add roasted onion, roasted ginger, and toasted fennel seeds (or cilantro roots if using). Simmer on low heat, occasionally skimming off the foam. Keep the lid off to ensure a clear broth. After 2 hours, remove the bones and aromatics. Adjust the seasoning with fish sauce, salt, and seasoning powder to your taste. If you didn’t use fennel seeds, add the cleaned cilantro roots towards the end of the cooking process to infuse their aroma into the broth.

Step 5: Assemble the Dish

Blanch the rice noodles and divide them among serving bowls. Add the shredded chicken, blanched bean sprouts, scallions, chopped cilantro, and a generous ladle of boiling broth. Garnish with lime leaf strips and serve immediately.