Don’t walk, run to make this! This is the ultimate comfort food that is also nourishing and healthy. Pho may seem like a big task, but honestly this is incredibly easy to make, just follow these steps and you will thank yourself later.
Ingredients
Broth (Serves 6)
- 1 whole chicken, cleaned
- 1 whole head of ginger
- 2 cloves garlic
- 1 daikon, peeled
- 1 bundle green onions
- 1 yellow or white onion
- 2-3 shallots
- 1-2 packets pho spices depending on recommended serving size (you can find this at your local asian supermarket)
- Salt
- Sugar
- 1 tbsp fish sauce (optional)
- 2 bay leaves (optional)
- Water to fill a stock pot
Toppings (however much you like!)
- Bean sprouts
- Cilantro
- Lime
- Basil
- Green onions
- Jalapeño slices
- Sliced onion
- Siracha
- Hoisin sauce
- Thinly sliced beef
Rice noodles **The most important part of this recipe is to skim the white foam that accumulates on top of the chicken broth. You will need a hand held strainer/mesh that you can scoop the foam off, and place into a bowl with cold water to remove. You’ll need to be doing this about every 10-15 minutes for about an hour so that the broth comes out extra clear!**
Directions
- Prep the chicken: Stuff the cavity with 3-4 slices of ginger and a bundle of green onions.
- Place chicken in a stock pot and fill with water, leaving about an inch of room at the top. Turn the stove up to medium high heat.
- Next we are going to char our shallots, onion, ginger, and garlic cloves. You can leave all the skins on. Place on a baking tray and set these underneath your broiler for about 20 minutes, flipping throughout so that all sides become charred. You can also do this on a burner, just be careful with your fire alarm!
- After those have charred, you can set them aside and remove the peels once they are cool enough to touch.
- During this time, make sure to be skimming the foam off of the chicken broth. This is what will make your broth clear, and is essential to “baby” the broth the entire time the chicken is in the pot.
- Add in your charred veg and daikon. Turn heat down to medium low.
- Add in your pho spices. You can toast these if they are whole, otherwise just keep them in the tea bag and add in. Add in 2 bay leaves, salt, and sugar. I’d start with about a tsp of salt and sugar to start, and add more later to taste.
- Once the chicken begins to float, it’s ready to be taken out. You can set this aside and carve into small slices to add later, or keep it for lunch!
- Now that the chicken is out, all you need to do is keep this on a low simmer for as long as you can possibly wait! I typically cook the broth for an additional 2 hours or so.
- Finally, when you are ready to assemble, prep the topping ingredients. Cook rice noodles and strain with cold water. Add some rice noodles to a bowl, thinly sliced beef, and then your broth. You want to swirl the ladle in the broth to make sure you don’t get all the fat at the top. The temperature of the broth will cook the meat to perfection!
- Add on all your toppings of choice and enjoy!
