Homemade Chicken Pho

Don't be intimidated, making pho at home is actually SO easy!

Pho is what I crave after any day of travel. The warmth and lightness of the broth with the meat and the little bit of veggies is the perfect meal in my opinion!

Because I live nowhere near a Vietnamese restaurant, I decided to embark on the journey of learning to make pho myself.

I started with making a beef pho, and honestly, this chicken pho is 10x better and 10x easier.

I think part of the intimidation of making pho is the unique spices, but they’re so easy to find on Amazon! After you get those, this is a set-it-and-forget-it recipe and only takes an hour!

Seriously, this is so easy, I’m obsessed. Watch my video below if you don’t believe me.😄

@erinnnmeckThis was easier and better than I expected 😛 Homemade Chicken Pho - 1 cinnamon stick - 2 tsp coriander seeds - 4 star anise - 1 cardamom pod - 1 tsp whole cloves - 2 onions - 1 large piece of ginger (about 3 inches long) - 3 lbs chicken thighs - 1-2 chicken carcasses - 5 quarts water - 1 tbsp chicken bouillon - 2 tbsp fish sauce - 6 tsp sugar 1. Toast spices then set aside 2. Cut onion and ginger in half and toast in your oven or air fryer until slightly charred 3. Add raw chicken thighs, chicken carcasses, onion and ginger, and spices to the pot 4. Add about 5 quarts water (16-20 cups of water) 5. Add chicken bouillon, fish sauce and sugar 6. Bring to boil then simmer for 60-90 minutes until your chicken thighs are cooked through 7. Remove chicken thighs and strain the broth 8. Serve the chicken thighs and broth with toppings! Toppings - Rice noodles - Jalapeño - Bean sprouts - Red onion - Green onion - Sriracha - Hoisin sauce #homemadepho #chickenpho #pho #bonebroth #vietnamesepho #healthysoup #healthyrecipes

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Homemade Chicken Pho Recipe

Serves: 4.

Ingredients:

• 2 yellow onions (cut in half)

• 1 large piece of ginger (about 2-3 inches long, cut in half)

• 2 teaspoons coriander seeds

• 1 cinnamon stick

• 4 star anise

• 1 teaspoon whole cloves

• 1 teaspoon fennel seeds

• ~ 4.5 quarts of water (around 18 cups)

• 1 leftover chicken carcass + 4 pounds of bone-in chicken thighs (see notes)

• 1 tablespoon chicken bouillon

• 2 tablespoons fish sauce

• 6 teaspoons white or coconut sugar

Assembly Ingredients:

• Jalepeños, thinly sliced

• Red onion, thinly sliced

• Green onions, thinly sliced

• Bean sprouts

• Rice noodles (I always use pad thai rice noodles, I like the thicker noodles)

• Hoisin sauce

• Sriracha

• Lime wedges

What To Do:

1. Char your onion and ginger in your air fryer or oven at 400° for about 15 minutes, until slightly black and golden.

2. Turn on a large stock pot to medium-high.

3. Combine coriander, cinnamon stick, star anise, cloves, and fennel seeds. Once your pot is heated up, add your spices to the pot (no oil) and toast them for 3 minutes or so. Be careful not to burn them!

4. Once your spices are toasted, add your water, chicken carcass and chicken thighs, toasted onion and ginger, chicken bouillon, fish sauce, and sugar.

5. Bring to boil then reduce to a low simmer. Cover for 60 - 75 minutes.

6. With about 10 minutes left in your simmering time, prep your assembly ingredients.

   1. Make rice noodles according to their instructions

   2. Thinly slice jalapenos, red onions, and green onions.

   3. Cut limes into wedges.

   4. Get out your bean sprouts, sriracha, and hoisin sauce.

7. After 60 - 75 minutes, remove your pot from the heat and remove the whole chicken thighs. Set aside.

8. Working in batches, use a ladle to strain your broth through a fine mesh colander over a large bowl or another large stock pot.

9. Discard the excess (carcass, onion, ginger, spices). Your broth should be a golden brown color and not have any impurities left in it.

10. Shred your chicken thighs (and get out your rotisserie meat if using a rotisserie chicken).

11. Assemble your bowls with noodles, chicken, broth, and everything else you desire (bean sprouts, onions, etc.)

12. Top with sriracha, hoisin, and a lime wedge squeeze, and ENJOY!!!!

Notes:

1. For the chicken carcass, always save and freeze these from when you bake a whole chicken. If you’re using a previously frozen chicken carcass, get 4 pounds of bone-in chicken thighs for the broth, as this will be your meat for the soup.

2. If you don’t already have a chicken carcass, just go get a rotisserie chicken from the store which will be both your carcass and your meat! Shred the chicken, save the meat, and then use the carcass for the broth and use 2 pounds of bone-in chicken thighs in addition to the carcass. You still want some flavor the thighs will add to your broth, but you won’t need as much meat for serving since you have the rotisserie meat.

Please leave me a comment and a heart ❤️ if you liked this post and recipe! Subscribe if you want recipes and cooking inspiration delivered straight to your inbox.

I hope you feel inspired to cook and create rather than order and wait.

THANK YOU, LOVE YOU, BYE!

Erin