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Chicken Pho



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  • 2 unpeeled yellow onions, quartered
  • 3 1/2-inch thick slices of fresh ginger, smashed
  • 3-4 qt cold water
  • 2 lbs chicken wings
  • 1 whole chicken (about 4-5 lbs), quartered
  • 1 tbsp kosher salt
  • 2 tsp sugar
  • 1/4 cup Asian fish sauce
  • 1 lb dried rice noodles (I like the really skinny ones)
  • 1 scallion, thinly sliced
  • 2 cups mung bean sprouts
  • 1 bunch basil leaves, torn
  • 2 limes, cut into 4 wedges each
  • 2 jalapenos, thinly sliced (optional for the kids!)



Step 1


Preheat the oven to 400 degrees F. Place the onions and ginger on a baking sheet and roast for 20-30 minutes, or until the onions are just browned. Place the ginger and onions in an 8 qt. stockpot, and add the water, chicken wings, chicken, salt, and sugar. Bring to a boil, then reduce the heat and simmer gently for 30 minutes.

Use tongs to remove the chicken from the pot and allow it to cool until it’s easy to handle with your hands. Remove the meat from the bones and refrigerate it. Return the skin and bones to the stockpot and simmer for 2 more hours. (Trust me: this is where all of the flavor comes from in the broth!) Strain the chicken broth through a fine mesh strainer into another stock pot and discard the bones. Cook over high heat until reduced to about 12 cups, about 15-20 minutes. Stir in the fish sauce. (You can make the soup ahead of time through this point and refrigerate for up to 3 days.)

Fill a large bowl with warm water. Soak the rice noodles for about 20 minutes, or until they’re pliable. Meanwhile, bring a large pot of salted water to a boil. Drain the noodles, then add them to the boiling water and cook for about 3 minutes. Drain the noodles and place them in 6 large bowls. Sprinkle with the scallions. Add the reserved chicken to the broth and simmer until the chicken is reheated. Ladle the broth and chicken over the noodles. Serve with the bean sprouts, basil, lime wedges, and jalapenos for the adults.

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