Chicken Pho

Ingredients

For the Broth:

• 3 chicken leg quarters (or 1 whole chicken, about 3-4 pounds)
• 10 cups water
• 2 large onions, peeled and halved
• 4 ounces fresh ginger, peeled and sliced
• ⅓ cup brown sugar
• 2 tablespoons fish sauce, plus more to taste
• 2 teaspoons kosher salt, plus more to taste
• 1-2 tablespoons extra virgin olive oil (for searing)

For the Spice Bag:

• 1 tablespoon fennel seeds
• 1 tablespoon coriander seeds
• 4 whole star anise
• 1 cinnamon stick
• 5 cardamom pods

For the Noodles:

• 12-16 ounces rice noodles (pho noodles or rice stick noodles)
• 1 teaspoon extra virgin olive oil

For the Garnishes:

• Fresh cilantro, roughly chopped
• Green onions, thinly sliced
• Fresh Thai basil leaves
• Bean sprouts
• Lime wedges

For the Condiments:

• Hoisin sauce
• Sriracha
• Homemade Chili Oil (see below)
• Extra virgin olive oil, for drizzling

For the Homemade Chili Oil:

• ½ cup extra virgin olive oil
• 2 tablespoons red chili flakes
• 1 teaspoon minced garlic
• 1 teaspoon sesame seeds (optional)
• ½ teaspoon kosher salt

Instructions

1. Sear the Aromatics Heat 1-2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the halved onions and sliced ginger, placing them cut-side down. Sear for about 5-7 minutes, turning occasionally, until they're golden brown and fragrant. This caramelization creates a rich, sweet foundation for your broth that adds incredible depth of flavor.
2. Build and Simmer the Broth Add the chicken leg quarters, 10 cups of water, brown sugar, fish sauce, kosher salt, and the spice bag (tie all the whole spices in a piece of cheesecloth or a muslin bag, or just add them loose if you don't mind straining later) to the pot with the seared aromatics. Bring everything to a boil over high heat, then immediately reduce the heat to low so it's at a gentle simmer. Cook uncovered for 45-60 minutes, skimming off any foam or impurities that rise to the surface with a ladle or spoon. The chicken is done when it's completely tender and easily pulls away from the bone. Remove the chicken from the broth and set it aside to cool slightly. Once cool enough to handle, shred the meat and discard the bones and skin.
3. Prepare the Rice Noodles While the broth is simmering, bring a large pot of water to a boil. Add the rice noodles and cook according to package directions (usually about 45 seconds to 2 minutes depending on thickness). They should be tender but still have a slight chew. Drain immediately and rinse under cold running water to stop the cooking and remove excess starch. Toss the noodles with 1 teaspoon of olive oil to keep them silky and prevent them from sticking together. Set aside.
4. Make the Homemade Chili Oil In a small saucepan, heat the olive oil over low heat until it's warm but not smoking. Add the chili flakes, minced garlic, sesame seeds if using, and salt. Stir gently and let everything infuse for about 2-3 minutes, stirring occasionally, until the mixture is very aromatic and the garlic is fragrant but not browned. Remove from heat immediately and let it cool. The oil will continue to infuse as it cools. Transfer to a small bowl for serving.
5. Strain and Season the Broth Once the chicken is removed and shredded, strain the broth through a fine-mesh sieve to remove all the aromatics, spices, and any solids. You want a clear, golden broth. Taste the broth and adjust the seasoning as needed, adding more fish sauce for umami and saltiness, more brown sugar for sweetness, or more salt. The broth should be well-seasoned and flavorful since it needs to flavor everything in the bowl.
6. Assemble the Pho Bowls Divide the cooked rice noodles among 4 large soup bowls. Top each portion of noodles with a generous amount of shredded chicken. Ladle the piping hot broth over the noodles and chicken, filling each bowl about three-quarters full. The hot broth will warm everything through.
7. Add Garnishes and Serve Top each bowl with fresh cilantro, sliced green onions, Thai basil leaves, and bean sprouts. Add a squeeze of fresh lime juice and a drizzle of olive oil over each bowl. Serve immediately with small bowls of hoisin sauce, sriracha, and the homemade chili oil on the side so everyone can customize their bowl to their taste. Enjoy while hot!