A clear, lightly golden chicken broth with tender, sweet chicken, chewy noodles, and a clean phở aroma.

Batch size: ~5L broth (≈ 6–8 bowls)

Total simmer time: ~3 hours

Active time: ~45–60 minutes

1 whole chicken (~3.8 lb / 1.7 kg), cleaned

Fine salt (for scrubbing skin and seasoning)

~3.5 lb (1.6 kg) bones

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)

3 tbsp granulated chicken flavor soup base mix

1.5 tbsp salt

3 tbsp rock sugar

1 tbsp MSG optional

2 tbsp fish sauce

Purple onions (small red shallot-type)

Onions

Ginger

White turnips / daikon

Dry-toast:

Cinnamon stick

Star anise

Cardamom pods

Coriander seeds

Fennel seeds

Peppercorns (called “skull pepper” in the video)

Also in the bag:

Grilled purple onions

Grilled ginger

Zest of 1 lime or lime leaves – use sparingly to avoid bitterness

Several coriander (cilantro) roots

Immature chicken eggs (preferred, as in video)

Or substitute: regular eggs or quail eggs

1/2 tsp turmeric powder

A little water (to make a thin slurry)

Green onions (scallions) – roots and leaves

Fresh coriander (cilantro) leaves

Onion, thinly sliced, soaked in ice water

Lime leaves, very finely sliced

Fresh chilies, sliced (diamond shape if desired)

Lime wedges (for serving, optional but recommended)

Fresh phở noodles preferred

Or dried phở noodles (soak + boil per instructions)

Per serving:

~200 g noodles

~3 large ladles of broth

Scrub the entire chicken skin gently with fine salt to clean and tighten the skin.

Rinse thoroughly with water.

Rinse immature chicken eggs (if using) in lightly salted water.

Soak bones in dilute salt water.

Rinse.

Blanch bones in boiling water for about 3 minutes.

Rinse again under tap water to remove impurities.

Place blanched bones into a large pot.

Add about 5 liters of water.

Place the whole chicken into the pot while the water is still cold so it cooks slowly and evenly.

Add:

1.5 tbsp salt

1 tbsp rock sugar

Turn heat to high and bring to a boil.

Once boiling, reduce to a gentle simmer.

Skim off any foam/bubbles to keep the broth clear.

Simmer chicken for about 20 minutes.

Check doneness by poking with a chopstick: if no pink liquid comes out, the chicken is done.

Prepare a large bowl of ice water.

Transfer the cooked chicken directly into the ice water.

Let it cool completely; this firms the meat and keeps the skin pleasantly “crunchy”.

Remove and let the chicken dry.

Mix 1/2 tsp turmeric powder with a little water to form a thin slurry.

Brush the mixture over the chicken skin.

Let sit for about 15 minutes.

Rinse lightly with water to remove excess turmeric, leaving a natural light yellow color.

This step is optional and can be skipped.

Place immature chicken eggs (or substitute eggs) in a small sieve or basket.

Boil for about 5 minutes (they cook quickly).

Remove and drain.

Continue simmering the bones over low heat.

Regularly skim off any foam to maintain a clear broth.

Total simmer time: nearly 3 hours.

After each hour, top up with boiling water to replace evaporated liquid and maintain volume.

Grill/roast:

Purple onions

Onions

Ginger

White turnips

Grill until the skins are blackened.

Peel off the blackened skins and rinse quickly.

Add grilled onions and white turnips directly into the simmering broth.

In a dry pan on low heat, toast:

Cinnamon

Star anise

Cardamom

Add:

Coriander seeds

Fennel seeds

Peppercorns

Toast on low until fragrant.

Place toasted spices into a cloth bag or metal sieve.

Add into the bag:

Grilled purple onions

Grilled ginger

Lime zest or lime leaves – in small quantity only

Several coriander roots

Close the bag/sieve.

Place the spice bag into the broth.

Stew for about 40 minutes only (during the final part of the ~3-hour simmer).

Green onion:

Roots: leave whole or cut into strips.

Leaves: chop finely.

Coriander (cilantro): chop finely.

Onion: slice thinly and soak in ice water for extra crunch and milder smell.

Lime leaves: slice very thinly into fine shreds.

Chilies: slice into small pieces (diamond shape if desired).

Chicken: shred or slice meat; the video slices and plates it with the eggs.

Remove from the broth:

Bones

Grilled onions and turnips

Spice bag

For approximately 5L of broth, add:

3 tbsp granulated chicken flavor soup base mix

1.5 tbsp salt

3 tbsp rock sugar

1 tbsp MSG (optional)

2 tbsp fish sauce

Stir well and adjust to taste for your family’s preference (salt, sugar, fish sauce).

If using dried noodles:

Soak until softened.

Boil briefly in hot water until just cooked.

Drain well.

If using fresh noodles:

Gently separate/tear the noodles by hand.

They only need a quick poach in boiling water just before serving.

Rinse serving bowls with boiling water to warm them.

Poach noodles in boiling water, drain, and place into bowls.

Add sliced chicken and eggs on top of the noodles.

Add onion slices, chopped green onion, and coriander.

Ladle in boiling hot broth (about 3 big ladles per normal serving).

Top with:

Lime leaf shreds

Ground pepper

Fresh chili slices (optional)

Serve with lime wedges and additional herbs on the side if desired.

Ideal for cold or rainy days, enjoyed hot and fragrant.

Texture targets:

Broth: clear, light yellow from chicken fat, not cloudy

Noodles: soft yet elastic

Chicken: tender, slightly chewy in a good way

Onions: crunchy from the ice-water soak

Eggs: rich and buttery

Enjoy your Chicken Phở with family and friends!