Chicken pho is one of those recipes that takes four hours and $30 worth of ingredients to make, and $10 to buy from a CBD food court. But you make it once so you can use it as a Tinder icebreaker for six months afterwards.
We’ve searched high and low to find the best chicken pho recipe in the modern world, and have returned with a dish that’ll make your dinner parties the topics of first dates for years to come.
Here’s how to make chicken pho at home (for six).
- 2 unpeeled yellow onions, sliced into quarters
- 3 slices of fresh ginger, 1/2-inch in thickness and smashed
- 4 litres of cold water
- 1.5kg of chickens bones or wings
- 1 whole raw chicken, quartered
- 1 tbsp of salt
- 2 tsp of sugar
- 1/4 cup of fish sauce
- 500g of dried rice noodles
- 1 scallion, thinly sliced
- 500g of mung bean sprouts
- 1/2 cup of basic leaves, shredded
- 2 limes, sliced into wedges
- 2 jalapenos, thinly sliced
- Chili-garlic sauce & hoisin sauce, for serving
- First up, sell your car and put your name down for a pair of those limited edition Adidas pizza kicks, if that’s not a sound investment I don’t know what is.
- Second, preheat your oven to 200 degrees Celsius. Lay the quartered onions and smashed ginger on a baking sheet and roast for 30 minutes until soft, browned and smelling like a dream.
- Next, pour the water into a large stockpot and bring to the boil before adding the roasted veggies and chicken bones, raw quartered chicken, salt and sugar. Lower the heat and let the stockpot simmer for about half an hour until the chicken is cooked. Take this time to rewatch last week’s episode of Offspring. I still can’t believe Mick and Billie broke up.
- Fish out the quartered chicken and place it on a plate to cool slightly. Remove the meat from the bones and refrigerate, return the skin and bones to the stockpot and simmer for another 2 hours. Betcha didn’t think you’d be cooking with skin and bones today.
- Strain the chicken broth into a large soup pot and cooker over high heat for fifteen minutes before stirring in the fish sauce.
- Soak the dried rice noodles in a large bowl of warm water for approximately twenny minnies.
- Bring a large saucepan of salted water to the boil, drain the noodles then add them to the saucepan and boil for three minutes until tender. Drain the noodles and transfer them to 6 large bowls and sprankle with the scallion.
- Add the refrigerated chicken to the broth and simmer until heated through. Ladle the broth and chicken over the noodles.
- Serve with bean sprouts, basil, lime wedges, jalapenos, chili-garlic sauce and hoisin sauce and enjoy with a healthy serving of overwhelming praise from your dinner companions. Then Instagram a pic with the caption #madethisphoreal.
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Image credit: Sharon Chen