Enjoy CookinWidKunchi's authentic Vietnamese chicken pho with a bone broth with plenty of warm spices, onion, ginger, and fish sauce. This complex broth is served with vermicelli, shredded chicken, herbs, bean sprouts, and serrano. See the recipe on his website here

Ingredients

For the stock:

• 1 Roasted Chicken Carcass or pieces

• Spices:1 tbsp cloves, 1 tbsp fennel seeds, 5 star anise, 1 tbsp coriander seeds, 2 cinnamon sticks

• 1 Roasted Onion

• 1 large piece of ginger

• 1 Roasted garlic

• 6 tbsp Fish sauce

• 4-6 pieces Rock Sugar or ⅛ cup of sugar

• 4 quarts water

• Cilantro

  Soup:

• Vermicelli rice noodles

• Cilantro leaves

• Thai Basil

• Mint

• Bean Sprouts

• Serrano Chili slices(optional)

• Shredded chicken

• Hoisin sauce, chili crisp or sriracha are acceptable sauces as well.

Directions

1. Char onion, garlic and ginger. Ensure the dry spices are toasted for 3-5 minutes and placed in a soup/broth bag.

2. In a large pot, pour water over the chicken carcass. Add the ginger, onion, garlic, and the broth bag with the spices. Bring broth to a rolling boil. Once it has started to boil, turn the heat to simmer. Simmer everything gently for 1.5 hrs to infuse the water with all those incredible flavors, then strain.

3. Prepare noodles per instructions on the bag. Prepare the garnishes.

4. To serve, place the noodles and bean sprouts in a large bowl. Place the herbs and shredded chicken in the bowl. Top with the delicious broth and serve with hoisin, chili crisp, or sriracha.

   See Kunchi's full recipe here