Chicken Pho

Ingredients

• 16 ounces yellow onion – halved, skin on
• 4 ounces fresh ginger – halved lengthwise, skin on
• 4 pounds whole chicken – giblets removed
• 16 cups water
• 4 whole star anise
• 1 tbsp coriander seeds
• 6 whole whole cloves
• 1 stick cinnamon stick – 3-inch
• 1 tsp black peppercorns
• 3 tbsp fish sauce
• 1 tbsp rock sugar
• 2 tsp kosher salt
• 12 ounces rice noodles (banh pho)
• scallions – thinly sliced (for serving)
• cilantro – leaves picked (for serving)
• Thai basil – leaves (for serving)
• bean sprouts – rinsed (for serving)
• yellow onion – thinly sliced and rinsed (for serving)
• limes – cut into wedges (for serving)
• Thai bird chiles – thinly sliced (for serving)
• hoisin sauce – for serving
• sriracha – for serving

Instructions

1. Char the aromatics: Position an oven rack 6 inches from the broiler and preheat the broiler. Place the halved onion and ginger (skin on) on a foil-lined sheet and broil, turning once, until deeply blackened in spots, 5–8 minutes. Rinse off loose char under cool water and set aside.
2. Toast the spices: In a small dry skillet over medium heat, toast the star anise, coriander seeds, cloves, cinnamon stick, and black peppercorns, shaking the pan, until fragrant, 2–3 minutes. Set aside.
3. Poach the chicken: Place the whole chicken and water in a large pot. Bring just to a simmer over medium heat, then lower the heat to maintain a bare simmer. Skim foam frequently and cook until the breast registers 160–165°F or juices run clear at the thigh, 30–40 minutes.
4. Remove and cool the chicken on a tray until cool enough to handle. Pull off the skin and meat. Reserve the meat for serving and return the carcass, bones, and skin to the pot.
5. Build the broth: Add the charred onion and ginger and all the toasted spices to the pot. Simmer very gently, uncovered, skimming as needed, until the broth smells deeply aromatic and tastes full, 45–60 minutes.
6. Prep noodles and garnishes while the broth simmers: Soak the rice noodles in warm water until pliable, 20–30 minutes. Thinly slice some of the reserved chicken meat across the grain and shred the rest. Soak the thinly sliced onion for serving in cold water 10 minutes, then drain. Arrange scallions, cilantro, Thai basil, bean sprouts, lime wedges, and Thai chiles on a platter.
7. Strain and season: Strain the broth through a fine-mesh sieve into a clean pot; discard solids. Stir in the fish sauce, rock sugar, and kosher salt. Bring the seasoned broth back to a lively simmer and taste; adjust with a little more fish sauce if needed.
8. Cook the noodles: Bring a large pot of water to a rolling boil. Drain the soaked noodles and cook until just tender but still springy, 30–60 seconds (or 4–6 minutes if not pre-soaked). Drain well.
9. Assemble: Divide the hot noodles among warm bowls. Add sliced and shredded chicken and a small handful of drained onion slices, then sprinkle with sliced scallions.
10. Finish and serve: Ladle boiling broth over each bowl to cover. Serve immediately with cilantro and Thai basil to tear in, bean sprouts, lime wedges, and Thai chiles. Offer hoisin sauce and sriracha at the table.