Chicken Pho

Chicken Pho

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As part of our Community Table series, PCC members the Trinh family have shared their love of local, organic food with a pho recipe that gets the whole family around the table.

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  • 4 pounds organic skin-on, bone-in chicken (whichever parts you prefer)
  • 1 1/2 gallons water
  • 2 large ginger roots, divided
  • 4 shallots, halved
  • 2 teaspoons cloves
  • 1 teaspoon coriander seeds
  • 1 teaspoon fennel seeds
  • 3 tablespoons sea salt
  • 2 1/2 tablespoons sugar
  • 2 packages Pho noodles (rice noodles)
  • For serving:
  • 1 small red onion, sliced
  • 1 small yellow onion, sliced
  • 1 bunch green onion, minced
  • 1 bunch cilantro, minced
  • 1 bunch Thai basil
  • 1 lime, quartered
  • Jalapeño pepper, diced (optional)


If using a whole chicken, remove breasts and wings and set aside in the refrigerator.

In a large pot, bring water to a boil. In a large skillet over medium heat, roast half the ginger and all the shallots until golden, set aside.

Once the water is boiling, add remaining chicken and remaining fresh ginger along with cloves, coriander, fennel, sea salt and sugar. Let simmer for 1 hour.

Add roasted ginger and shallots. Let simmer for 4 to 5 hours — the longer the better. Keep an eye on the broth and skim all the foam off the top.

After 4 to 5 hours, add chicken breast and wings to broth and cook for 20 minutes or until chicken is cooked through. Shred chicken.

In a separate pot, cook pho noodles per instructions on packaging.

Build your pho by dividing cooked noodles between bowls, top with shredded chicken and broth, and garnish with sliced onions, green onion, cilantro, Thai basil, lime and chile.

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