Mushroom Free Gluten Free Chicken Pho
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Learn more →Ingredients
4 servings
For the broth
- 1 large yellow onion, halved through the root
- 1 piece (3 inches) fresh ginger, halved lengthwise
- 3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks)
- 8 cups low-sodium chicken broth
- 2 cups water
- 3 whole star anise
- 1 cinnamon stick (3 inches)
- 4 whole cloves
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 2 tbsp fish sauce
- 1 tsp sugar
- 1 tsp kosher salt, plus more to taste
For the noodles
- 8 oz dried flat rice noodles (banh pho, medium width)
For serving
- 4 scallions, thinly sliced (green tops only)
- ½ cup fresh cilantro leaves
- 2 cups bean sprouts
- 1 lime, cut into wedges
- 1–2 fresh thai chiles or jalapeños, thinly sliced (optional)
- hoisin sauce, for serving (optional)
- sriracha, for serving (optional)
Instructions
- 1
Set your oven broiler to high (or use tongs to hold the onion halves and ginger directly over a gas burner flame). Place the onion halves and ginger cut-side up on a foil-lined baking sheet and broil 4–6 inches from the element for 8–10 minutes, turning once, until the cut surfaces are deeply charred and fragrant.
- 2
Toast the star anise, cinnamon stick, cloves, coriander seeds, and fennel seeds in a dry small skillet over medium heat, stirring frequently, for 2–3 minutes until fragrant and lightly darkened — watch closely, as the spices can scorch quickly.
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