Chicken Pho | Chef Judi

Video: Chicken Pho' October 23, 2018

Chicken Pho | Chef Judi

Chicken Pho | Chef Judi
Chicken Pho | Chef Judi


  • 5 Star Anise
  • 1 stick Saigon cinnamon
  • 3 cardamom Black
  • 1  tablespoon Fennel seeds
  • 1 tablespoon Coriander seeds
  • 5 pound Beef bone
  • One whole  Organic  chicken
  • 3oz Ginger root
  • 2 Yellow onions (Medium size)
  • 2 pounds of white radish
  • 2 Tablespoon Fish sauce
  • 2 tablespoon Sea salt
  • Fresh or dry Pho Rice noodles 4  bags of 14 ounce
  • 1 whole  organic Chicken shredded
  • 1 cup chopped Cilantro
  • 1 cup chopped scallions
  • 1 yellow onion  sliced very thin yellow onions
  • 1 ounce Ground black pepper
  • 5 limes (Garnished) on the side
  • 2 pounds Vietnamese basil
  • 2 pounds Bean sprouts
  • 1 bottle Hoisin sauce (plum sauce)


1. To make the broth branch the chicken and beef bones in hot boiling water then rinse the chicken and beef bones well under cold running water and drain. Add the chicken, 3 gallons water, ginger, white radish and onion, and one teaspoon of sea salt to a stockpot this will simmer for 6 hours.

2. Bring to a boil, constantly skimming off the scum as soon as it rises to the top. When it boils, reduce the heat to low and cook the chicken for about 20 to 30 mins. Occasionally skim off the scum. If the broth reduces, add hot water to compensate, making sure you always have the same amount as when you started.

3. To make the pho aroma: Heat two onions and the ginger roots directly over an open flame on the stove until slightly charred on all sides. Peel the onions, then rinse the onions and ginger, under warm running water and scrape off the charred bits.

4. Toast the Star Anise, stick Saigon cinnamon, cardamom, Fennel seeds and Coriander seeds in a pan over medium-low heat for one to two minutes, or until fragrant.

5. Place all of the pho aroma ingredients in a spice ball or large tea or spice bag, or wrap securely in a piece of cheesecloth. Add to the stockpot for the aroma.

6. When you pierce the meat with a chopstick and see no pink water coming out, it is cooked. Remove the chicken from the stockpot and rinse well under cold running water to prevent the skin from darkening. Let cool, then debone. Slice the meat into bite-size pieces or shred roughly with your fingers. Return the bones to the stockpot and keep simmering for another 30 minutes. Try not to leave any meat on the bones as it may make the soup cloudy.

7. Season the broth to taste with sea salt and fish sauce.

8. To assemble the pho bowls: Prepare the noodles following the package instructions, then rinse under cold water to stop the cooking process and remove the outside starch. Rinse again under hot water. This helps the noodles to dry faster and become fluffier, rather than sticking together and clumping.

9. Fill each serving bowl one-third full with noodles (about a handful of noodles). Top the noodles with chicken, onion slices, chopped scallions and cilantro, and grande black pepper.

10. Serve with a platter of the fresh herbs, fresh bean sprouts, Vietnamese basil Vietnamese culantro and lime wedges, and chili pepper slices, along with the fish sauce, hoisin sauce, sriracha.

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