Chicken Pho

This warm and cozy recipe is rich in umami flavor. Add as much fish sauce as you want for extra flavor and enjoy with your favorite toppings!

This warm and cozy recipe is rich in umami flavor. Add as much fish sauce as you want for extra flavor and enjoy with your favorite toppings!

1

Preheat oven to broil. Broil yellow onion and ginger root for 10-15 mins until both have charred edges.
2

Toast coriander seeds and fennel seeds in a msall pan on stove for 1-3 mins until there's a toasty aroma. Add to a cheesecloth and tie tight with butcher's twine.
3

Add chicken to a large soup pot and add water until chicken is just covered. Bring to a boil, remove chicken, and pour out water.
4

Add chicken back to soup pot and cover with fresh water. Add roasted onion, ginger, daikon, and herb bundle. Bring to a boil, then lower to a simmer for 30 mins.
5

Remove chicken and leave rest for ~10 mins or until cool enough to handle. Continue simmering broth. Once chicken has cooled, shred the meat. Add bones back to the soup to cook further.
6

Add broth and simmer for another 2½ hours. Taste and season to taste, adding more salt if necessary.
7

Once the soup has finished cooking, remove solids, and strain through a fine mesh sieve into another soup pot to get cleanest broth possible by removing any small solids.
8

While the soup simmers, mince green onions and cilantro, then set aside in fridge.
9

Cook noodles per directions on package, less 1 min of recommended cook time. The noodles will continue to cook in the broth on serving.
10

Once the soup has finished cooking, divide noodles, chicken, green onion, cilantro, fried shallots, and a dash of fish sauce (optional) between 4 bowls. Ladle soup over the top and serve.