Ingredients

1 tbsp oil (vegetable or canola or other plain oil)

2 onions, halved (skin on is fine)

5cm (2″) piece of ginger, sliced 0.75cm (1/3″) thick, unpeeled

2 litres (2 quarts) water

1.5 kg (3 lb) chicken thighs, bone in skin on

1 small bunch coriander/cilantro

5 star anise pods

1 cinnamon stick

4 cloves

2 tsp fennel seeds

2 tsp coriander seeds

8 tsp fish sauce

6 tsp white sugar

3/4 tsp salt (cooking/kosher salt, or 1/2 tsp table salt)

360g (13 oz) dried rice noodles, thin flat (or 600g fresh)

2 green onion stems, finely sliced

3 cups bean sprouts

1 small bunch each of Thai basil, mint, coriander/cilantro

2 limes, cut into 4 wedges

Hoisin sauce

Sriracha

Red chillies, finely sliced (optional)

Instructions

Step 1: Char onion and ginger. Heat oil in a large 6 litre (6 quart) pot over high heat. Place ginger and onion cut-side down and leave undisturbed for 2 minutes until they blacken. Turn and leave for another 2 minutes.

Step 2: Add water and remaining broth ingredients except salt to the pot. Bring to a simmer, then reduce heat to maintain a very gentle simmer with the lid slightly ajar.

Step 3: Simmer gently for 1.5 hours, occasionally skimming off any scum or foam that rises to the surface.

Step 4: Remove the chicken from the broth, then strain the broth into a clean pot. You should have about 1.5 litres (1.5 quarts). If more, simmer to reduce; if less, add water to adjust.

Step 5: Add salt to the broth and bring it back to a gentle simmer. The broth should taste slightly salty as it will dilute when noodles are added. Keep the broth warm.

Step 6: Shred the chicken meat, discarding bones and skin.

Step 7: Arrange toppings on the table for serving. Reheat shredded chicken by briefly dunking it in the hot broth if desired.

Step 8: Prepare noodles according to package instructions just before serving. Drain well to avoid diluting the broth.

Step 9: Place noodles in bowls, top with shredded chicken, and ladle about 375ml (1.5 cups) hot broth over them. Sprinkle with green onion.

Step 10: Add fresh herbs, bean sprouts, a squeeze of lime, hoisin sauce, sriracha, and sliced chillies to taste. Serve immediately.

Tips & Variations

Char the onion and ginger well to deepen the broth’s flavor without bitterness.

Use bone-in, skin-on chicken thighs as they add richness to the broth, but chicken breasts can be substituted for a leaner option.

Adjust the amount of fish sauce and salt according to your preferred seasoning level.

Fresh herbs like Thai basil and mint add authentic flavor and freshness to the soup.

Include red chillies for a spicy kick or omit them for a milder soup.

Leftover shredded chicken can be used in salads or sandwiches for another meal.

FAQs

Can I make this pho broth ahead of time?

Yes, the broth can be made a day or two in advance and stored in the refrigerator. The flavors often deepen after resting overnight. Reheat gently before serving.

What if I can’t find some of the spices like star anise or fennel seeds?

If some spices are unavailable, you can still make a flavorful broth with cinnamon, cloves, and coriander seeds. Star anise is key for the classic pho aroma but can be omitted if necessary.