Chicken Pho
Equipment
Ingredients
Pho Spices
star anise
2 piece
cinnamon stick
1 piece
cardamom pod
1 piece
cloves
0.5 tsp
fennel seeds
1 tbsp
coriander seeds
1 tbsp
Broth
yellow onion (peeled)
1 piece
ginger (peeled)
30 g
rotisserie chicken (cooked)
1 piece
water
4.5 l
rock sugar
2 piece
salt
1 tbsp
fish sauce
2 tbsp
For Serving
pho noodles
400 g
scallion (chopped)
4 piece
cilantro (chopped)
30 g
onion (thinly sliced)
1 piece
black pepper
1 tsp
sriracha
4 tbsp
hoisin sauce
4 tbsp
chili oil
4 tbsp
Instructions
Shred the chicken
Remove all the meat from the rotisserie chicken and set aside.
Toast the spices
Toast star anise, cinnamon stick, cardamom pod, cloves, fennel seeds and coriander seeds in a dry skillet. Place toasted spices in a spice bag or cheesecloth and tie tightly.
Char the aromatics
In the same skillet, char the peeled onion and ginger until blackened in spots.
Simmer the broth
Place chicken carcass, skin, charred onion and ginger, rock sugar, chicken drippings and water into a large pot. Bring to a boil then reduce to simmer for 30-120 minutes.
Strain the broth
Remove bones, onion, ginger and spice bag from the broth.
Season the broth
Adjust seasoning with fish sauce, salt, rock sugar or MSG to taste.
Assemble the bowls
Cook pho noodles according to package instructions. Place noodles in bowls, top with shredded chicken, sliced onions, scallions and cilantro. Ladle hot broth over. Serve with black pepper, sriracha, hoisin sauce and chili oil.
Original recipe
Storage
Store broth and noodles separately. Reheat broth to boiling before serving.
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