Delicious Vietnamese Chicken Pho

Ingredients

The Stock

4 bone-in, skin-on chicken thighs

1 large onion, cut into large chunks

3 cloves garlic

1 thumb-size piece ginger, peeled and bashed

2 spring onions, roughly chopped

1 stalk lemongrass, bashed

1 star anise

1 small cinnamon stick

2 green cardamom pods, lightly crushed

1 teaspoon coriander seeds

Cold water, to cover

The Seasoning

3 to 4 tablespoons fish sauce

1 to 2 teaspoons palm sugar or rock sugar

To Serve

250g rice noodles, soaked in hot water

Handful beansprouts

Fresh coriander

Thai basil

Mint

1 lime, cut into wedges

1 red chilli, finely sliced

Fried shallots

PREPARATION

COOKING

Method

1. Toast the spices

Place star anise, cinnamon, cardamom and coriander seeds into a dry pan over medium-low heat. Toast gently until fragrant, releasing their essential oils. Remove and set aside.

2. Sear the chicken

Heat a little oil in a large saucepan over high heat. Place chicken skin-side down and sear until golden brown and crisp. Turn briefly, then remove from the pan. Pour off excess fat, leaving a thin coating in the base.

3. Build the aromatic base

Add onion, garlic, ginger, spring onion and lemongrass to the pan. Stir over medium heat for a few minutes to release their fragrance without burning.

4. Deglaze and simmer

Return toasted spices and chicken to the pan. Add enough cold water to fully cover. Bring to a gentle boil, then reduce to a simmer. Cook uncovered for about 1 hour, skimming occasionally to keep the broth clear.

5. Strain

Remove chicken and strain the broth through a fine sieve into a clean saucepan. Discard solids.

6. Season

Return broth to a gentle simmer. Add fish sauce and palm sugar gradually, tasting as you go. The balance should be savoury with a subtle sweetness.

7. Prepare noodles and chicken

Soak rice noodles in hot water until pliable, then blanch in the simmering broth for 30 seconds to 1 minute. Remove and divide into bowls.

Shred the cooked chicken, discarding skin and bones.

8. Assemble

Top noodles with shredded chicken and beansprouts. Ladle over the hot broth. Finish with fresh herbs, chilli, fried shallots and a squeeze of lime to taste.

Serve immediately.

School of Wok Tips

• Toast whole spices dry to release deeper aroma without bitterness.

• Always start with cold water for a clearer stock.

• Simmer gently rather than boiling hard to maintain clarity.

• Season gradually at the end to achieve the correct sweet and savoury balance.

FAQs

Why toast the spices first?

Dry toasting releases their essential oils, giving the broth a fuller aroma.

Can I use chicken breast instead?

Yes? Add it later in the simmering process to prevent it from becoming dry.

How do I keep the broth clear?

Skim regularly and avoid vigorous boiling which clouds the stock.