Chicken Pho (Phở Gà)

If you don't already know, I could eat soup every day, and one of my all-time favorites is Pho. I love it because it’s spicy, citrusy, and packed with flavor. This recipe was originally shared with me by friend, and while I’ve tweaked a few things over the years, it never disappoints!

Ingredients:

For the Soup:

• 1 whole chicken or bone-in, skin-on chicken thighs and breasts

• 1 large ginger root (about the size of your palm), peeled

• 1 white onion, peeled and halved

• 4 green onions

• 4 star anise

• 2 tbsp fish sauce

• 4-6 cups bone broth or chicken broth

• Salt (to taste)

For the Garnishes:

• 1/2 white onion, thinly sliced

• Green onions, chopped

• Fresh cilantro, chopped

• Fresh jalapeños, thinly sliced

• Bean sprouts

• Thai basil leaves

• Hoisin sauce

• Sriracha

• Fresh limes, cut into wedges

• Rice noodles

Instructions:

1. Prepare the Broth:
   In a large pot, place the whole chicken (be sure to remove the giblets, if included) and cover with water until the chicken is fully submerged.
   Add 4 green onions, 1 peeled white onion, and the whole ginger root.
   Bring the water to a boil, then reduce to a gentle simmer. Let it simmer for about 1 hour.

2. Shred the Chicken:
   After 1 hour, remove the chicken from the pot. Let it cool slightly, then shred the meat and set it aside.
   Return the chicken bones to the pot and continue simmering the broth on low heat for an additional hour to deepen the flavor.

3. Broil the Star Anise:
   While the broth simmers, place the star anise on a small baking sheet and drizzle with olive oil.
   Broil in the oven at 450-500°F for 1-2 minutes, just until fragrant. Keep an eye on them and be careful not to let them burn.
   Add the broiled star anise to the broth.

4. Enhance the Broth:
   Add 4-6 cups of bone broth or chicken broth to the pot to replace any liquid lost during simmering.
   Stir in 2 tbsp fish sauce and salt to taste. Allow the broth to simmer for another 10-15 minutes.

5. Prepare the Noodles:
   Cook the rice noodles according to the package instructions (generally, boiling them for about 4-5 minutes), then drain and rinse with cold water. Set aside.

6. Assemble the Pho:
   In a large bowl, add the cooked rice noodles and the shredded chicken.
   Ladle the hot broth over the noodles and chicken.
   Garnish with sliced white onions, green onions, cilantro, jalapeños, Thai basil, bean sprouts, lime juice, and a drizzle of hoisin sauce and Sriracha for added flavor.

7. Enjoy:
   This recipe makes a large batch, and if you have leftovers, feel free to add more broth and fish sauce to refresh the soup.

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