Free recipe
Hanoi Chicken Pho
Built around flat rice noodles and chicken stock -- the method starts by char the onion.
Anchored by flat rice noodles, chicken stock and chicken breasts, this Asian dish starts by char the onion and comes together in about 45 minutes -- the kind of medium recipe that earns a permanent spot in the rotation.
A 45-minute cook time that's mostly hands-off simmering or roasting.
A few technique steps to focus on, but nothing that needs special equipment.
Built around flat rice noodles, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 8 oz (225 g) flat rice noodles
- 6 cups chicken stock
- 2 chicken breasts
- 1 onion, halved
- 2-inch piece ginger, halved
- 2 star anise
- 1 cinnamon stick
- 2 tbsp fish sauce
- To serve: scallions, cilantro, lime, bean sprouts, chili
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Char the onion and ginger in a dry hot pan or over a flame until blackened in spots.
Put the chicken, charred onion and ginger, star anise, and cinnamon in the stock. Simmer gently 20 minutes until the chicken is cooked.
Lift out the chicken, cool a little, then shred or slice it. Strain the broth and stir in the fish sauce.
Soak the rice noodles in hot water until soft, drain, and divide between bowls.
Top with the chicken and ladle over the hot broth.
Finish with scallions and cilantro and serve with lime, bean sprouts, and chili on the side.
The step worth not rushing: Put the chicken, charred onion and ginger, star anise, and cinnamon in the stock. Simmer gently 20 minutes until the chicken is cooked.
