45 minutes
A savory pho dish featuring noodles, homemade broth, and crispy chicken skin for a delicious blend of textures and flavors.
Chicken Thighs, skin-on, bone-in
0 lb
to taste
tablespoons
tablespoons
tablespoons
teaspoons
0 from 1 lime
Fresh Chile, seeded and sliced
each
cups
Fresh Ginger, peeled
slices
Star Anise Pods
each
Garlic Clove, thinly sliced
each
Sugar, light brown or granulated
teaspoons
Swiss Chard Leaves, sliced
cups
Rice Stick Noodles
0 oz
to garnish
to garnish
White Onion, thinly sliced
to garnish
Bean sprouts
to garnish
Lime Wedges
to garnish
1. Prepare the Oven and Chicken
Preheat your oven to 400°F. Pat the chicken thighs dry and carefully remove the skin, setting it aside. Generously sprinkle kosher salt over the skin to help draw out moisture, ensuring crispiness when roasted.
2. Season the Chicken
In a bowl, mix the fish sauce, soy sauce, honey, toasted sesame oil, lime zest, and sliced chile. Coat the chicken thighs thoroughly with this flavorful mixture. Arrange the seasoned chicken and salted skin on a baking sheet. Roast in the oven for 25 to 30 minutes, turning the chicken occasionally, until the chicken is cooked through and the skin is crispy. Keep an eye on the skin, removing it if it begins to char.
3. Simmer the Broth
While the chicken roasts, prepare the broth. In a medium pot, combine the chicken stock, ginger slices, star anise pods, sliced garlic, and chile. Allow it to simmer gently for about 15 minutes, infusing the broth with aromatic flavors. After simmering, add the sugar, fish sauce, and Swiss chard to the pot. Taste and adjust the seasoning as needed.
4. Soak the Noodles
Place the rice stick noodles in a bowl and cover them with boiling water. Let them soak for 5 to 10 minutes until tender, then drain thoroughly.
5. Prepare the Chicken and Skin
Once the chicken is cooked, chop or shred the meat on a cutting board. Crumble the crispy skin into small pieces, which will add a delightful texture to the pho.
6. Assemble the Pho
Divide the soaked noodles among serving bowls. Ladle the hot, fragrant broth over the noodles, making sure to include the tender Swiss chard. Top each bowl with shredded chicken and bits of crispy skin.
7. Garnish and Serve
Complete your bowls with fresh basil leaves, cilantro sprigs, thin slices of white onion, and a handful of bean sprouts. Serve with lime wedges on the side for a zesty finish.
Opt for good-quality chicken bones and aromatic vegetables such as onions, ginger, and garlic to form the foundation of your broth's flavor. Roast the chicken bones and vegetables until they develop a deep brown color to enhance the broth’s depth and add a caramelized flavor. Regularly skim the surface to remove impurities, resulting in a clear, clean broth.
Pat chicken skin thoroughly dry before cooking and start on low to medium heat to render out the fat, then increase the heat for a crispy finish. Season the skin generously with salt and optional spices like white pepper or a dash of five-spice powder.
Use only the freshest herbs for vibrant, aromatic notes. Adjust garnishes like lime wedges, bean sprouts, and chili slices to personal preference for a desirable flavor balance and textural contrast.
Use a parboiling technique and rinse noodles in cold water to remove excess starch, preventing clumping and stopping further cooking.
Lightly toast your spices (such as cinnamon, star anise, and cloves) in a dry pan until fragrant before adding them to the broth. This releases their oils and enhances flavor intensity. For precision, consider using a sous vide setup to infuse the spices in a sealed bag within the broth.
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