Homemade Chicken Pho

I was with my aunt and uncle the first time I had pho.
I loved it from the very first bite,
so we started talking about me attempting to make it.
I knew it wouldn't be easy,
but I wanted to give it a shot anyway.

So when I stayed with them for a few days,
I found this recipe and decided to give it a try!
 And of course, because I'm me and don't do things the easy way,
I decided to modify the recipe by chaing a few things.
Take a look below at how I made homemade chickn pho!

 

The Goods:

Yellow Onions

Fresh Ginger

Water

Bone-in Chicken Breasts

Chicken Drumsticks

Salt

Sugar

Cardamon Seeds

Coriander Seeds

Fennel Seeds

 Fish Sauce

Dried Rice Noodles

Scallions

Bean Sprouts

Mint (or Thai Basil)

Cilantro

Limes

Jalapenos

Chili Oil

Siracha

Hoisin Sauce

Shallots

Quarter two onions and smash three, 1/2 inch pieces of ginger.

Place in lightly oiled pan and roast at 400 degrees for 30 minutes,

or until soft and chared. 

 

While roasting, fill a LARGE pot with water and bring to a boil.

The finished chared onions and ginger.

Once the water is boiling, add the chared onions, ginger, chicken, salt, 

sugar, corriander seeds, cardimon seeds, fennel seeds and bring to a boil.

Return to a boil, reduce heat and simmer for about 30 minutes,

until all chicken is fully cooked.

Once cooked, remove chicken from the broth and cool slightly.

Take all the meat off the bone and refrigerate the chicken,

saving the skin and bones to return to the broth.

 

Put the skin and bones back into the broth and simmer twelve hours.

Yes - TWELVE HOURS!!!

 I did it overnight and it worked out perfect.

After twelve hours, broth should be reduced by half,

so remove the bones, skin, onions and ginger.

Then strain at least twice using cheesecloth.

 

Now add the fish sauce, adjusting to your taste.

If needed, add additional salt too.

Make sure to keep your broth really warm...

While you get all your garnishes prepped...

And your table set so you're ready to dig in!

Now it's time to prepare your noodles according to the package directions.

Oh and get your bowls and meat ready to go too!!

Place a nice helping of noodles on the bottom of your bowl,

followed by your cooked, chilled chicken.

Ladle a bunch of super hot broth on top of the noodles and chicken,

sprinkling some shallots on top too.

 

Lastly, finish off with whatever garnishes you desire and then dig in!!!

OH MY GOSH YOU GUYS!!!
I'm so amazed at the outcome of this!
I thought it tasted amazing and quite authentic,
and my aunt, uncle and grandma seemed impressed too.
I have only made it once because it's a pretty long process,
but totally worth it in the end!!!

Homemade Chicken Pho
Adapted from Smitten Kitchen
Makes 4 Helpings with Additional Broth

2 Yellow Onions

Fresh Ginger

4 Quarts Water

2 Bone-in Chicken Breasts

12 to 15 Chicken Drumsticks

1 to 2 Tablespoons Kosher Salt

2 Teaspoons Sugar

1 to 2 Tablespoons Cardamon Seeds

1 to 2 Tablespoons Coriander Seeds

1 to 2 Tablespoons Fennel Seeds

1/8 to 1/4 Cup Fish Sauce

1 Pound Dried Rice Noodles

2 Scallions, Thinly Sliced

1 Bag Bean Sprouts

1 Bunch Mint (or Thai Basil)

1 Bunch Cilantro

2 to 3 Limes, Cut into Wedges

2 Jalapenos, Thinly Sliced

Chili Oil

Siracha

Hoisin Sauce

Crispy Fried Shallots

1. Quarter two onions and smash three, 1/2 inch pieces of ginger. Place in lightly oiled pan and roast at 400 degrees for 30 minutes, or until soft and chared.
2. While roasting, fill a LARGE pot with water and bring to a boil.
3. Once the water is boiling, add the chared onions, ginger, chicken, salt, sugar, corriander seeds, cardimon seeds, fennel seeds and bring to a boil.
4. Return to a boil, reduce heat and simmer for about 30 minutes, until all chicken is fully cooked.
5. Once cooked, remove chicken from the broth and cool slightly. Take all the meat off the bone and refrigerate the chicken, saving the skin and bones to return to the broth.
6. Put the skin and bones back into the broth and simmer twelve hours.
7. After twelve hours, broth should be reduced by half, so remove the bones, skin, onions and ginger. 
8. Strain at least twice using cheesecloth. 
9. Now add the fish sauce, adjusting to your taste. If needed, add additional salt too. 
10. Keep your broth really warm while you get your garnishes all ready.
11. Prepare your noodles according to the package directions.
12. Place a nice helping of noodles on the bottom of your bowl, followed by your cooked, chilled chicken. (Note - you can substitue SUPER THIN sliced beef instead of the chicken if you'd like.)
13. Ladle a bunch of super hot broth on top of the noodles and chicken, sprinkling some shallots on top too.
14.  Lastly, finish off with whatever garnishes you desire and then dig in!