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Food & Receipts

The Ultimate Guide to Making Delicious Chicken Pho at Home: A Taste You’ll Never Forget

Administrator

22 January, 2025

Ingredients for Chicken Pho

– 1.5 kg free-range chicken

– 1 onion

– 2 small ginger roots

– 5 shallots

– 1.2 kg fresh rice noodles

– Herbs: coriander, spring onions, kaffir lime leaves, bean sprouts

Spices: fish sauce, salt, chicken stock cubes, pepper, dried coriander seeds

How to Make Delicious Chicken Pho at Home

Step 1: Prepare the Ingredients

Clean the onion and shallots, and roast the ginger. Pick and wash the coriander, keeping the roots separate. These can be added to the broth for extra flavor if you don’t have coriander seeds. Split the spring onion roots lengthwise and cut the green parts into small pieces. Chop the kaffir lime leaves finely.

Step 2: Prepare the Chicken

Clean the chicken and rub it with salt and lemon. Remove the chicken fat from the belly and pan-fry it with a little turmeric to brush on the chicken after boiling for a beautiful, golden color.

Step 3: Boil the Chicken

Place the chicken in a thick-bottomed pot and add water until it’s fully submerged or at least covers 2/3 of the chicken. Add 2-3 crushed shallots, 1 small piece of ginger, and 1 tablespoon 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 sit in the hot water for 25-30 minutes, depending on its size.

Step 4: Shred and Slice the Chicken

Once the chicken is cooked, remove it from the broth and immerse it in cold water with ice cubes to tighten the skin. Pat the chicken dry, brush it with the turmeric chicken fat, and shred or slice the meat into thin, long pieces. You can also tear the meat with your hands if you prefer.

Step 5: Prepare the Broth

After removing the meat from the bones, put the bones back into the broth and continue simmering to intensify the flavor. Add roasted onion, roasted ginger, and toasted coriander seeds (or coriander roots). Cook over low heat, occasionally skimming off the foam, and leave the lid off to ensure a clear broth. After 2 hours, remove the bones and aromatics, and season with fish sauce, salt, and chicken stock cubes to taste. If you don’t have coriander seeds, you can add the cleaned coriander roots toward the end of the cooking process to infuse their flavor.

Step 6: Assemble and Serve

Blanch the rice noodles and place them in serving bowls. Add the shredded chicken, blanched bean sprouts, spring onion, and coriander. Pour over the hot broth and garnish with chopped kaffir lime leaves. Enjoy your homemade chicken pho!