How to make it
7 steps. Take it one step at a time.
Place the halved onion and ginger slices directly
Place the halved onion and ginger slices directly over a gas flame or under a broiler until they are charred and fragrant (about 5-10 minutes). Rinse off any excess burnt bits.
10 minToast the star anise, cinnamon stick, cloves, and coriander seeds
In a dry pan, toast the star anise, cinnamon stick, cloves, and coriander seeds over medium heat for 2-3 minutes until aromatics are released.
3 minPlace the chicken
Place the chicken in a large pot and cover with water. Bring to a boil at 212°F (100°C) for 5 minutes, then drain and rinse the chicken to remove impurities. Clean the pot.
5 minReturn the chicken
Return the chicken to the pot with 3L (3.17 qt) of fresh water. Add the charred onion, ginger, toasted spices, rock sugar, and fish sauce. Simmer gently on low heat for 45-60 minutes.
1 hrRemove the chicken and let it cool
Remove the chicken and let it cool. Strain the broth through a fine-mesh sieve and discard the solids. Shred the chicken meat, discarding the bones.
Prepare the rice noodles according
Prepare the rice noodles according to package instructions (usually soaking in hot water until soft). Divide noodles into four bowls.
Top the noodles with shredded chicken, green onions, and cilantro
Top the noodles with shredded chicken, green onions, and cilantro. Pour the hot broth over the top. Serve with bean sprouts and lime wedges on the side.
A little kitchen wisdom
For the clearest broth, ensure you simmer on low heat and skim the surface frequently. Charring the aromatics is essential for the signature smoky depth of traditional Pho.
