Chicken Phở

Prep: 30 mins

Cook: 70 mins

Difficulty: Intermediate

Servings: 5 Servings

Making phở at home has never been easier or more delicious. This recipe for chicken phở is packed with flavor and makes the most of just a few essential ingredients (namely, a spice mix featuring star anise pods, cinnamon sticks, coriander seeds, and whole cloves; skin-on chicken; and roasted veggies). For homemade phở, chicken tends to be the preferred option in Vietnamese households, as it’s faster and easier to build flavor with more accessible ingredients. Beef, on the other hand, is the go-to order in restaurants because it’s harder to make at home.

Ingredients

2 large yellow onions, peeled and halved
1 (4-inch) piece ginger, scrubbed and halved lengthwise
3 star anise pods
2 whole cloves
2 (3-inch) cinnamon sticks
2 tablespoons coriander seeds
12 cups water (3 quarts)
2 tablespoons kosher salt
2 tablespoons granulated sugar or rock sugar
2 teaspoons fish sauce
1 1/2 pounds bone-in, skin-on chicken pieces
14 ounces dried flat rice noodles (known as bánh phở), or about 2 1/2 pounds fresh flat rice noodles
1/2 medium bunch fresh cilantro, coarsely chopped
8 ounces mung bean sprouts
1 medium jalapeño, cut crosswise into thick slices
1 bunch fresh Thai basil
1 medium lime, cut into wedges
Hoisin sauce
Sriracha hot sauce

Instructions

Heat the oven to 400ºF. Line a baking sheet with aluminum foil. Place 2 halved large yellow onions and 1 halved (4-inch) piece ginger cut-side down on the baking sheet. Roast until the bottoms are lightly browned, 20 to 25 minutes. Meanwhile, toast 3 star anise pods, 2 whole cloves, 2 (3-inch) cinnamon sticks, and 2 tablespoons coriander seeds in a large stockpot or Dutch oven (at least 6 quarts) over medium-low heat until the coriander seeds start browning and the spices are fragrant, about 2 minutes. Turn off the heat.
When the onion and ginger are ready, transfer them to the pot. Add 12 cups water, 2 tablespoons kosher salt, 2 tablespoons granulated sugar, and 2 teaspoons fish sauce. Bring to a boil over high heat.
Add 1 1/2 pounds bone-in chicken pieces. Reduce the heat to maintain a simmer and cook until the broth is flavorful, and the chicken is cooked through and registers at least 165ºF on an instant-read thermometer, 20 to 25 minutes. Meanwhile, cook 14 ounces dried rice noodles according to package instructions (see Recipe Notes) and divide among 4 to 5 large bowls. Prepare the toppings.
Turn off the heat. Fill a large bowl halfway with ice and cold water. Using tongs, transfer the chicken to the ice water bath and let sit until cool to the touch, about 5 minutes. Meanwhile, ladle the broth through a fine-mesh strainer set over a medium pot. (You can skim off some or all of the fat if desired.) Keep hot.
Transfer the chicken to a clean cutting board. Remove and discard the bones (keep the skin on the meat if desired). Cut large pieces of chicken into 1/3-inch-thick slices.
To serve, top the noodles in each bowl with the chicken and about 2 tablespoons chopped fresh cilantro. Ladle a generous amount of hot broth into each bowl, making sure to completely submerge the noodles. Serve with bean sprouts, Thai basil, jalapeño slices, a squeeze of lime, hoisin sauce, and Sriracha hot sauce as desired.