Traditional Chicken Pho (Pho Ga)

Ingredients

• Whole chicken1 (about 3-4 lbs)
• Water4 quarts
• Yellow onion1 large
• Ginger4-inch piece
• Star anise5 pods
• Cinnamon stick1 (3-inch)
• Cloves5
• Coriander seeds1 tbsp
• Fennel seeds1 tsp
• Fish sauce3 tbsp
• Rock sugar1 tbsp
• Saltto taste
• Black pepperto taste
• Dried rice noodles (Banh Pho)1 lb
• Fresh cilantro1 bunch
• Green onions4
• Lime2
• Bean sprouts1 cup
• Thai basil1 bunch
• Jalapeno1

Steps

1. 1

   Prepare the chicken: Rinse the whole chicken and remove any giblets. Place in a large stockpot.

2. 2

   Sear aromatics: Char the yellow onion and ginger over an open flame or under a broiler until blackened. Rinse off the charred skin.

3. 3

   Toast spices: In a dry pan, toast star anise, cinnamon stick, cloves, coriander seeds, and fennel seeds until fragrant.

4. 4

   Make the broth: Add the charred onion, ginger, toasted spices, and 4 quarts of water to the pot with the chicken. Bring to a boil, then reduce heat and simmer for at least 1.5 hours, skimming off any foam.

5. 5

   Remove chicken: Carefully remove the cooked chicken from the broth. Let it cool slightly, then shred the meat. Reserve the broth.

6. 6

   Strain broth: Strain the broth through a fine-mesh sieve, discarding solids. Return the broth to the pot.

7. 7

   Season broth: Add fish sauce, rock sugar, salt, and black pepper to taste. Simmer for another 30 minutes.

8. 8

   Prepare noodles: Cook the rice noodles according to package directions. Drain and rinse with cold water.

9. 9

   Assemble bowls: Divide the cooked noodles among serving bowls. Top with shredded chicken.

10. 10

    Serve: Ladle the hot broth over the noodles and chicken. Garnish with chopped cilantro, sliced green onions, lime wedges, bean sprouts, Thai basil, and sliced jalapeno. Serve immediately.