Chicken Pho
A clear and aromatic pho broth with charred onion, ginger, and warm spices.
Ingredients
- 1.5 kg chicken bones and wings
- 1 large onion, halved and charred
- 80 g ginger, sliced and charred
- 2 star anise pods
- 1 cinnamon stick
- 3 cloves
- 15 mL coriander seeds
- 2.5 L cold water
- Fish sauce and salt, to taste
Method
- optionalBlanch bones for 5 minutes, then rinse clean.
- Add bones, charred onion, charred ginger, and water to a stockpot.
- Bring to a gentle boil, then simmer on low heat.
- Toast spices briefly and add them in a mesh sachet.
- Simmer 3-4 hours, skimming occasionally for a clear broth.
- Strain and season with fish sauce and salt before serving.