Chicken Pho

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

31 g
691 mg
40 g
10 g
6 g
85 mg

2 whole star anise
1 cinnamon stick
3 whole cloves
½ med yellow onion
1½ oz fresh ginger root
6 cups low-sodium chicken broth
1½ Tbsp fish sauce
1¼ tsp sea salt
3 lb chicken thighs
2 tsp hot chili pepper sauce
3 cups cooked rice noodles
1 lb fresh bean sprouts
½ cup thinly sliced scallions
¾ cup thinly sliced red onions
12 sprigs fresh basil
12 sprigs fresh cilantro
1 lime, cut into 6 wedges

  1. Preheat broiler.
  2. Cut ends off onion, cut in half and peel outer layers. Place onion halves on a sheet tray. Slice ginger root in half lengthwise and place on sheet tray with onions. Place under broiler until charred around the edges. Cool slightly and rough chop.
  3. In a large stock pot, place spices, chopped onions and ginger, chicken broth, fish sauce, salt, chicken thighs and hot pepper sauce. Bring to a simmer and cook for 2 hours. Remove the chicken thighs and allow to cool. Strain the broth through a chinois, reserving the broth. Discard spices. Pull chicken from bone and shred meat.
  4. Steam bean sprouts for about 3 minutes.
  5. Place ½ cup cooked rice noodles in a bowl. Top with 1 cup of the chicken broth, ½ cup shredded chicken and ⅓ cup bean sprouts. Garnish each bowl with 1 tablespoon scallions, 2 tablespoons sliced red onions, 2 sprigs of basil, 2 sprigs of cilantro and 1 lime wedge.