Legit Vietnamese Pho
A deeply flavorful and authentic Vietnamese pho recipe made at home, perfect for a comforting meal.
3h 30m4Servings
Nutrition
519kcal
41gProtein
43gCarbs
22gFat
Ingredients
PHO BROTH
Chicken Carcass
1 whole
Chicken Wings
0.5 kg
Yellow Onion
1 whole
Ginger
4-inch piece
1 piece
Star Anise
5 pieces
Cinnamon Stick
3-inch stick
1 piece
Cloves
5 pieces
Coriander Seeds
1 tbsp
Fennel Seeds
1 tbsp
Fish Sauce
3 tbsp
Rock Sugar
about 1-inch piece
1 piece
Salt
To taste
to taste
PHO ASSEMBLY
Rice Noodles
400 g
Cooked Chicken
shredded or sliced
2 pieces
Bean Sprouts
1 cup
Fresh Basil Leaves
½ cup
Fresh Mint Leaves
¼ cup
Lime Wedges
2 pieces
Thai Chili
Optionalthinly sliced, optional
1 piece
Scallions
thinly sliced
2 pieces
Hoisin Sauce
for serving
to taste
Sriracha
for serving
to taste
Instructions
1Prepare Aromatics and Spices
15m
15mChar Onion
Halve the yellow onion and char the cut side directly over a flame or under a broiler until deeply blackened and fragrant, about 5-7 minutes.
Char Ginger
Cut the ginger into large chunks and char the cut sides similarly to the onion until fragrant and slightly blackened.
Toast Spices
In a dry skillet over medium heat, toast the star anise, cinnamon stick, cloves, coriander seeds, and fennel seeds for 2-3 minutes until fragrant. Be careful not to burn them.
2Simmer the Broth
2h
2hCombine Broth Ingredients
In a large stockpot, combine the chicken carcass, chicken wings, charred onion, charred ginger, toasted spices, fish sauce, and rock sugar. Add enough cold water to cover everything by at least 2 inches (about 4-5 liters).
Bring to a Boil
Bring the pot to a rolling boil over high heat, then immediately reduce the heat to low.
Simmer Gently
Skim off any scum or impurities that rise to the surface during the first 30 minutes. Let the broth simmer gently, uncovered, for at least 2 hours, or up to 4 hours for a richer flavor. Do not let it boil vigorously.
Strain the Broth
Carefully strain the broth through a fine-mesh sieve into a clean pot or heatproof container. Discard the solids. Season the broth with salt to taste.
3Prepare Noodles and Garnishes
15m
15mCook Noodles
Cook the rice noodles according to package directions until al dente. Drain them and rinse briefly with cold water to prevent sticking. Divide the noodles among serving bowls.
Prepare Garnishes
Arrange the cooked chicken, bean sprouts, fresh basil leaves, fresh mint leaves, sliced Thai chili (if using), and sliced scallions on a platter or in separate bowls for serving.
4Assemble and Serve
5m
5mHeat Broth
Reheat the strained pho broth until it is piping hot.
Ladle Broth
Ladle the hot broth over the noodles in each serving bowl, ensuring the noodles are submerged.
Add Toppings
Top each bowl with the cooked chicken and desired garnishes like bean sprouts, basil, mint, chili, and scallions.
Serve
Serve immediately with lime wedges, hoisin sauce, and sriracha on the side for guests to customize their pho.
Tips
For a deeper broth flavor, you can char the onion and ginger under a broiler until very dark, almost burnt.
Don't let the broth boil vigorously after the initial boil; a gentle simmer is key to a clear broth.
Taste and adjust seasoning of the broth frequently, especially the salt and fish sauce, as it simmers.
Prepare all your garnishes before assembling the bowls to ensure a quick and efficient serving process.