Ingredients:

  • 3 lbs (1.4 kg) Chicken carcass and/or bone-in, skin-on chicken pieces (such as thighs and drumsticks)
  • 12 cups (2.8 liters) Water
  • 1 large Yellow onion, halved, unpeeled
  • 4-inch (10 cm) piece of Ginger, unpeeled, smashed
  • 4 whole Star anise
  • 1 Cinnamon stick
  • 1 tbsp Coriander seeds
  • 1 tsp Fennel seeds
  • 1 tbsp Fish sauce (nuoc mam)
  • 1 tbsp Soy sauce
  • 1 tbsp Brown Sugar (or palm sugar)
  • 1 tsp Salt (or to taste)
  • 1/2 tsp MSG (optional, but adds authenticity)
  • 1 lb (450g) Boneless, skinless chicken breasts or thighs
  • 8 oz (225g) Dried flat rice noodles (banh pho)
  • Fresh Cilantro, chopped
  • Fresh Mint, chopped
  • Fresh Thai basil (or regular basil), chopped
  • 2-3 Scallions, thinly sliced
  • 1 Red chili, thinly sliced (optional)
  • 1 Lime, cut into wedges
  • Bean sprouts (optional)
  • Hoisin sauce (optional)
  • Sriracha (optional)

Instructions:

  1. Char onion and ginger until slightly blackened to bring out their aromas.
  2. Place spices in dry pan on medium heat until aroma comes out.
  3. Combine chicken carcass/bones, water, charred aromatics (onion and ginger), spices, fish sauce, soy sauce, brown sugar, salt, and MSG (if using) in the stockpot. Bring to a boil, then reduce heat to a gentle simmer.
  4. Skim off any foam or impurities that rise to the surface during the first 30 minutes of simmering.
  5. Cover and simmer for at least 2-3 hours, or up to 4 hours, for maximum flavor.
  6. During the last hour of the broth simmering, add chicken breasts or thighs to the pot. Ensure they are submerged in the broth.
  7. Cook until chicken is cooked through (internal temperature reaches 165°F/74°C).
  8. Remove chicken from the broth and let it cool slightly. Shred or slice the chicken.
  9. Soak rice noodles in warm water according to package directions until pliable.
  10. Blanch the noodles in boiling water for a minute or two until cooked through but still slightly firm (al dente). Drain well.
  11. Strain the broth through a fine-mesh sieve or cheesecloth-lined colander to remove solids. Discard solids.
  12. Divide the cooked rice noodles among soup bowls.
  13. Top with shredded or sliced chicken.
  14. Ladle hot broth over the noodles and chicken.
  15. Garnish with fresh cilantro, mint, basil, scallions, and red chili (if using).
  16. Serve immediately with lime wedges, bean sprouts, hoisin sauce, and sriracha on the side.