Chicken pho

Ingredients:

How-To, Stock:

How-To, Serving:










Notes:

1  I use a large stock pot with strainer, which makes separating the solids from the liquid much easier/quicker.

2  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.

3  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.