Homemade Chicken Pho (Vietnamese Noodle Soup)

Instructions:

1. Char the Aromatics

• Onion & Ginger: Char the onion and ginger over an open flame or under a broiler until blackened in spots. Rinse lightly to remove excess char.

2. Toast the Spices

• In a dry pan over medium heat, toast cinnamon, star anise, cloves, cardamom (if using), coriander, fennel, and peppercorns until fragrant (~2 min). Transfer to a spice bag or cheesecloth and tie securely.

3. Simmer the Broth

• In a large pot, combine chicken, charred onion & ginger, garlic, spice bag, water, fish sauce, sugar, and salt.
• Bring to a boil, then reduce heat to low. Cover and simmer for 1.5–2 hours until the chicken is tender.

4. Prepare Chicken & Broth

• Remove chicken and let cool slightly. Shred the meat, discarding skin and bones.
• Skim excess fat from the broth. Taste and adjust seasoning with more fish sauce or salt if needed.

5. Cook Noodles

• Prepare rice noodles according to package instructions. Drain and set aside.

6. Assemble Bowls

• Divide noodles among bowls. Top with shredded chicken and raw onion slices.
• Ladle hot broth over the top (the heat will soften the onions).

7. Garnish & Serve

• Customize with cilantro, mint, bean sprouts, lime juice, and chilies (if using).
• Serve with hoisin and Sriracha on the side.