Recipes Dinner Poultry Dishes Chicken Main Course Chicken Pho 5.0 (4,240) 7 Reviews Charles Phan and his children adore this soup, called pho, which has an intense chicken flavor accented by aromatic roasted onion and ginger — they eat it for breakfast or lunch at least four times a week. Like his mom, Phan adds a large pinch of sugar to the broth to balance the pungent fish sauce. By Charles Phan Charles Phan Charles Phan is a James Beard Award-winning, Vietnamese-American chef. He owns The Slanted Door, a critically acclaimed restaurant in San Francisco. Food & Wine's Editorial Guidelines Updated on December 22, 2022 Rate PRINT Share Trending Videos Close this video player Photo: Diana Chistruga Active Time: 45 mins Total Time: 3 hrs 30 mins Yield: 6 servings Ingredients 2 unpeeled yellow onions, quartered 3 (1/2-inch-thick) slices of fresh ginger, smashed 4 quarts cold water 3 pounds chicken bones or chicken wings One 3 1/2-pound chicken, quartered 1 tablespoon kosher salt 2 teaspoons sugar 1/4 cup fish sauce 1 pound dried rice noodles 1 scallion, thinly sliced 1 pound mung bean sprouts 1/2 cup torn basil leaves 2 limes, cut into wedges 2 jalapeños, thinly sliced Chile-garlic sauce and hoisin sauce, for serving Directions Diana Chistruga Ingredients. Diana Chistruga Preheat the oven to 400°F. Put the onions and ginger on a baking sheet and roast for 30 minutes, or until softened and lightly browned. Diana Chistruga Fill a large stockpot with the water and bring to a boil. Add the roasted vegetables and the chicken bones, quartered chicken, salt, and sugar and bring to a boil. Diana Chistruga Lower the heat to moderate and simmer until the chicken is cooked, about 30 minutes. Diana Chistruga Using tongs, transfer the quartered chicken to a plate and let cool slightly. Remove the meat from the bones and refrigerate. Diana Chistruga Return the skin and bones to the stockpot and simmer for 2 hours longer. Diana Chistruga Strain the chicken broth into a large soup pot and cook over high heat until reduced to 12 cups, about 15 minutes. Diana Chistruga Stir in the fish sauce. Diana Chistruga In a large bowl of warm water, soak the noodles until pliable, about 20 minutes. Diana Chistruga Bring a large saucepan of salted water to a boil. Drain the noodles, then add them to the saucepan and boil over high heat until tender, about 3 minutes. Drain well. Transfer the noodles to 6 large bowls and sprinkle with the scallion. Diana Chistruga Add the reserved chicken to the broth and simmer until heated through. Ladle the broth and chicken over the noodles. Diana Chistruga Serve with the bean sprouts, basil, lime wedges, jalapeños, chile-garlic sauce, and hoisin sauce. Make Ahead The recipe can be prepared through Step 3 and refrigerated for up to 2 days. Originally appeared: September 2005 Rate It Print