# An Exceptionally Flavorful, Truly Authentic Chicken Pho
Creating the cuisine of my culture holds immense significance for me. This is my own chicken pho recipe that I’ve been perfecting for the last decade. It stands apart (and is less straightforward) from the simpler version in our cookbook. I’m finally sharing it because Steph wanted to learn how to make it instead of relying on me every time she had a craving for chicken pho.
It’s fragrant, invigorating, light, and incredibly fulfilling. It does require a bit of effort, but I believe it’s worthwhile. You might even forgo dining out after trying this one.
## A Personal Recipe
This will be a classic blog post. In the early 2010s, when blogging was more popular, and before TikTok, everyone seemed to be publishing extravagant, time-consuming recipes. Blogging has shifted from titles like *72-hour Slow Roasted Beef Rib Pho with Homemade Rice Noodles* to *Easy Best 15 Minute Pho*. Steph and I are no exception, but I feel something was lost along the way. This post is definitely not designed for high search rankings. Instead, it’s simply the most delectable pho recipe I know how to prepare.
## What is Chicken Pho (Phở Gà)
Chicken pho is a less commonly known yet equally authentic variation of pho. It offers a similar flavor profile but is lighter, healthier, quicker, and more affordable to prepare. If you’re a pho enthusiast, you owe it to yourself to experience an excellent chicken pho. It’s akin to steak versus fried chicken; both are equally delightful.
## Equipment
For this recipe, the following equipment isn’t mandatory but ensures a smoother process:
– **A large stockpot**: You’ll require a pot big enough to accommodate a whole broken-down chicken along with an onion and ginger.
– **A kitchen torch**: I utilize a blowtorch. You could toast the spices another way (like in a cast iron skillet), but it won’t have the same smoky flavor.
– **Tongs**: For maneuvering the chicken around.
– **2 large mixing bowls**: For transferring and deboning the chicken.
– **Sieve and 4qt container**: To strain the broth.
– **Noodle bowls and chopsticks**: For serving and eating.
## How to Make Chicken Pho
Even though I’m emphasizing the difficulty of this recipe, it’s not that complex. Here’s how to create chicken pho:
1. **Char your aromatics**: Char your onion and ginger for about 10 seconds. Move to your large stockpot.
2. **Quickly char your spices**: About a second will suffice. Then transfer to a tea bag if available and add to the stockpot.
3. **Add chicken and cover with water**: Bring to a boil. Note the time when the soup reaches a boil.
4. **Remove the chicken and cool**: Approximately 25 minutes after boiling, take out the chicken and let it cool.
5. **Debone the chicken**: Roughly take the meat off the bones. Transfer the meat to a container, cover, and refrigerate.
6. **Simmer the soup**: Return the bones to the soup and simmer for 30 minutes to 2 hours.
7. **Strain the soup**: Take out the bones and larger pieces for easier straining.
8. **Season the soup**: This is subjective, but I’ve included my recommendations in the recipe.
9. **Assemble your bowls and enjoy**: Instructions below.
## How to Serve Chicken Pho
Serving any noodle soup so that everything is hot and ready simultaneously (without being mushy) is an art form. Pho is one of the simpler noodles in this aspect because the noodles improve the longer they are out, and the soup is added last. This is my approach:
1. Optional: warm the bowls.
2. Keep the soup at a low simmer in one pot and bring a large pot of water to a rolling boil.
3. Blanch the noodles as per the package instructions.
4. Drain and rinse the noodles in a mesh sieve.
5. Divide the noodles into bowls.
6. Warm the chicken in the soup and distribute between the bowls.
7. Arrange your garnishes, dips, chopsticks, spoons, beverages, etc., at the table.
8. When everyone is ready to eat, pour enough soup into the bowls to cover and carefully bring them to the table.
## Ingredients
– **Chicken**: 4 drumsticks, 4 thighs, and a bone-in skin-on chicken breast.
– **Spices**: Star anise, cinnamon, coriander, white pepper, cloves, and cardamom.
– **Aromatics**: 1