1 3.5-4-lb. chicken
2 large pieces fresh ginger (about 2” each), 1 sliced, 1 one
1 red onion, peeled
2 32-oz. boxes chicken broth (Phan likes Swanson brand)
Black pepper, to taste
Fish sauce, to taste (Phan likes Phu Quot brand)
3 spring onions, white parts finely chopped, green parts
reserved for garnish
1 14-oz. package fresh or dry banh pho rice noodles
1 bunch fresh basil leaves
1 bunch cilantro leaves
1 package bean sprouts (a couple handfuls)
1 jalapeño, thinly sliced crosswise
1 lime, cut into wedges
Using kitchen shears, remove the skin
and fat from the chicken and discard. Break down the
chicken: remove the legs, and cut the breasts from the
breastbones. Set aside the breast meat.
Bring a large pot of water to a boil. Add the chicken legs,
carcass, and sliced ginger and cook about 10 minutes. (This
first cooking step is to boil away any extra fat and “clean”
Meanwhile, “burn” the red onion and whole ginger over an
open flame, turning every so often until the outer layers
are slightly charred. Slice the ginger and set both aside.
Thinly slice the chicken breast and place in a bowl. Add
black pepper, fish sauce, and chopped spring onion and stir
to combine. Marinate about 15 minutes.
Transfer the boiled chicken pieces to a clean pot. Add the
chicken broth, pho spice, red onion, and ginger and simmer
until fragrant, about 20 minutes. Meanwhile, ladle about 2
cups broth into another small pot and bring to a simmer over
medium heat. Add chicken breast slices and cook through,
about 3 minutes.
Rinse fresh pho noodles under hot water and then cook
according to package instructions. If using dry, cook
according to package instructions.
Distribute noodles and then chicken breast among 4 bowls.
Ladle broth over each and garnish each with green onion
tops, basil, cilantro, and bean sprouts. Serve with
jalapeños, limes, Sriracha, and hoisin.