Put chicken in pot large enough to hold chicken pieces, add enough water to cover,
bring to a boil
and then simmer for about 5 minutes, to cleanse chicken of impurities and off-flavors.
(If you can do this, you can make this recipe .)
In another pot
large enough to hold chicken pieces, bring cups of water to boil.
Meanwhile, peel & halve onions; peel ginger (scrape skin off w/ a spoon).
Blacken onions and ginger over gas flame or under the oven's broiler.
Toast spices: toast star anise first. When it starts to get fragrant, add other spices. 2
Transfer to tea ball infuser or wrapped in a piece of clean cloth.
Transfer chicken pieces to other pot of boiling water.
Add charred onions and ginger, tea ball infuser of spices, and the salt.
Simmer for about two hours.
Add fish sauce and simmer for 1/2 hour.
Retrieve tea ball infuser & discard spices.
Separate meat from bone.
- Bring salted water to a boil (about 1 tsp salt salt per quart).
- Add rice sticks (4-6 ozs dry, per person).
I use the smallest size of rice sticks (about 1/8" wide) and boil it about 2 minutes 45 seconds to three minutes.
(The noodles will be undercooked but will continue to cook after you drain it.)
Serve noodles in bowl, with chicken, cover with broth, with accompaniments:
Scallions, thinly sliced (I prefer < 1/16")
Saw tooth herb, chopped, or left whole to be torn by hand into bowl
Thai basil, chopped, or left whole to be torn by hand into bowl
Lime wedges, to be squeezed into bowl, as desired
Optional: thinly sliced red onions, marinated in red wine vinegar
Optional: a side "dipping sauce" for the chicken, of hoisin sauce and Sriracha red chili sauce
I use a large stock pot with strainer,
which makes separating the solids from the liquid much easier/quicker.
If you toast the cloves and other spices at the same time as the star anise,
they will burn since they're much finer than the star anise.
Pho broth freezes very well.
I usually freeze a good percentage of each batch of pho broth, as well as some of the chicken meat.
Add some rice sticks and herbs and you can have chick pho anytime.