Chicken Stock 6 quarts
Water 450 ml
Salt 3 tbsp.
Sugar 1 tbsp.
Jalapeno Peppers 3, thinly sliced
Chicken Thighs 12-18 with bone
Onions 3
Ginger (Fresh) 180 grams
Star Anise 12
Rice Noodles Cooked according to package
Cinnamon 3 sticks
Coriander Seeds 1 tbsp.
Hoisin Sauce 3 tbsp.
Sriracha 3 tbsp.
Fish Sauce 2 tbsp.


Green Onions 3, thinly sliced
Bean Sprouts 2 cups
Lime 2, halved
Thai Basil 6 leaves
Cilantro Leaves 3 tbsp.

This is a simplified way of making pho, a traditional Vietnamese noodle soup.

To begin, pour chicken stock and water into a large pot. Add salt and sugar.

Bring stock to a simmer.

Add in chicken thighs (whole) . Leave in for 25 minutes. Then take out, set aside and shred.

Add in jalapeno slices to the stock.

Grill onion and ginger (whole) on a frying pan until edges are slightly charred. Stir frequently for 5 minutes.

Add in star anise, cinnamon sticks, Coriander seeds. Keep mixing for 3 mins, then set pan aside.

Put all grilled ingredients into a cheese cloth, make into a tightened small sack, then drop into simmering stock.

Stir in hoisin sauce and sriracha.

Simmer on low for 1 hour.

Once ready to eat, take out herb cloth, add in fish sauce and shredded chicken.

Increase the flame to make sure broth is hot, serve with all garnishes.

Cooking Noodles:

For semi-fresh noodles: pour boiling water onto noodles in a heat safe bowl. Mix around for a few seconds then drain, rinse noodles in cold water, then set aside.

For dried noodles: boil noodles in a separate pot for the specified time based on the package instructions, drain, rinse in cold water, then set aside.

Assemble the Pho bowl:

Place noodles, chicken, beansprouts in bowl.

Pour in hot broth. Top with Thai basil leaves, cilantro, green onion.

Serve with a lime on the side.

** This is a medium-level spice. If you wish to have it less hot, don’t use jalapeno and decrease the amount of sriracha you add in.

pho recipe




1 hr 30 min



No Comments

Leave a Reply