April 12, 2021

When I tell you, I could eat Phở for breakfast, lunch, and dinner, all day every day. And when I was growing up, I really would eat it almost every day! Nothing hits like a bowl of homemade Phở. To me, eating out at a restaurant is always a hit or miss.


3 lbs of chicken (legs, thighs, or a whole chicken), ginger, 2 onions, cinnamon sticks, star anise, salt, rock sugar (or cane sugar), fish sauce, and pho noodles Optional garnish ingredients: green onions, bean sprouts, mint, cilantro, lime, hoisin sauce, and siracha


1. Salt the chicken, put it in a stock pot, and bring to a boil. Cook for about 45 minutes to 1 hour

2. Toast your onions (with the skin on), ginger, cinnamon sticks, and star anise for about 5-10 mins. Remove onion skin when you’re done

3. Take the chicken out of the pot, and throw your roasted ingredients in and rock sugar

4. Boil on medium for 6+ hours. Slowly add salt and fish sauce to taste

5. Cook pho noodles according to the package, and when they’re done rinse them with cold water and let them drain completely. Stir in an upwards noodle pull with chopsticks so they don’t stick together

6. Remove all the ingredients from the pot and discard

7. Layer your bowl with noodles, shredded chicken, and optional garnishes