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wiki_wiki_cookbook:authentic_hanoi_chicken_pho [2025/11/19 12:06] – epiclauwiki_wiki_cookbook:authentic_hanoi_chicken_pho [2025/11/19 12:08] (current) – epiclau
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 Batch size: ~5L broth (≈ 6–8 bowls) Batch size: ~5L broth (≈ 6–8 bowls)
- 
 Total simmer time: ~3 hours Total simmer time: ~3 hours
- 
 Active time: ~45–60 minutes Active time: ~45–60 minutes
  
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 === A. Protein & Broth Base === === A. Protein & Broth Base ===
  
-1 whole chicken (~3.8 lb / 1.7 kg), cleaned +  - 1 whole chicken (~3.8 lb / 1.7 kg), cleaned 
- +  - Fine salt (for scrubbing skin and seasoning) 
-Fine salt (for scrubbing skin and seasoning) +  - ~3.5 lb (1.6 kg) chicken bones or pork bones 
- +  - 5 liters water 
-~3.5 lb (1.6 kg) bones +  - 1.5 tbsp salt (initially added with chicken) 
- +  - 1 tbsp rock sugar (initially added with chicken)
-Ideally: chicken bones +
- +
-Alternative (as in video): pork bones +
- +
-5 liters water +
- +
-1.5 tbsp salt (initially added with chicken) +
- +
-1 tbsp rock sugar (initially added with chicken)+
  
 === B. Final Broth Seasoning (for ~5L) === === B. Final Broth Seasoning (for ~5L) ===