Ultimate Weeknight Chicken Pho

This chicken pho is the easy weeknight version of our House Special pho. It cheats a little by using sodium-free chicken stock instead of water for an extra chicken-y boost. If you have the time and inclination to make your own chicken stock (see our 5X Better), you will absolutely be rewarded with a deeper, more flavorful pho, but this recipe is amazing even with store-bought stock because the real flavor is in the toasted spices and aromatics. 5x Better If you want to go the extra distance, make your own stock: Place a whole chicken in a large ovenproof stockpot, add at least 8 cups of water (enough to cover the chicken completely), put on a lid, and cook in a 200ºF oven for 6 to 8 hours. The result? An out-of-this-world chicken stock for this pho (or any other purpose). You can even remove the meat from the bones after you are done and use the meat for your pho so nothing is wasted. Although the chicken may be less flavorful than usual, its nothing a little hoisin or sriracha dip won’t fix. Tip! If you own a pressure cooker, use it on high pressure for Step 2 and you’ll reduce the simmer time from 1 hour to 10 minutes.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. In a dry, hot cast-iron pan over high heat, toast the star anise, cinnamon stick, cloves, coriander seeds, fennel seeds, and cardamom pods, if using, until fragrant, about 2 minutes. Remove the spices and set aside, then add the ginger and onion to the pan, cut sides down, and char, 3 to 4 minutes.

Step 2

2. Combine the chicken breasts, chicken stock, and charred spices and aromatics in a large stockpot over high heat and bring to a boil. Reduce the heat to low and simmer, partially covered, for 1 hour. Add water as necessary to maintain the same amount of liquid as you started with.

Step 3

3. Transfer the chicken to a bowl and refrigerate. Meanwhile, strain the stock through a mesh strainer or use a slotted spoon to remove as many solids as possible. Season the stock aggressively with sugar and fish sauce, a tablespoon of each at a time, until it’s on the verge of being overseasoned.

Step 4

4. When you are almost ready to serve, bring a medium pot of water to a boil over high heat. While the water comes to a boil, remove the chicken from the refrigerator and cut it into ½-inch-thick slices. Set it aside. Add the noodles to the boiling water and cook according to the package directions. Drain well.

Step 5

5. Divide the noodles among four warmed bowls and bring the stock back up to a simmer in a clean pot. Add 2 cups of stock to each bowl, then top with the sliced chicken. Serve immediately, with a big plate of Thai basil, bean sprouts, sliced jalapeños, sliced green onion, and lime wedges alongside.