This recipe serves about 6 to 8 people, takes approximately 120 minutes to prepare, and provides around 3,530 calories.
Ingredients
- A whole chicken (about 2 kg)
- 2 chicken bone sets
- 30 ml Vietnamese rice wine
- Shallots, one onion, ginger, coriander roots, scallion roots, coriander seeds
- Seasoning: fish sauce, salt, rock sugar
- Herbs: scallions, coriander, lime leaves
- Pho noodles
- Garlic vinegar, lime, chili
Instruction
1. Preparation
- If possible, select hens that have laid 1-2 clutches. This is often considered because hens that have laid eggs typically yield meat with a more flavorful and richer texture when compared to younger chickens.
- Massage the chicken with lime juice, salt, rice wine, or crushed ginger to eliminate any undesirable odors.
- Wash the chicken thoroughly with water.
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After preparing, the whole chicken should have smooth skin with no signs of remaining hairs. Photo by VnExpress/Bui Thuy |
To elevate the richness of the dish, you can consider adding a set of chicken intestine and chicken ovaries. These small eggs are known for being soft and runny.
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Fresh chicken ovaries are small with a soft texture. Photo by VnExpress/Bui Thuy |
- Grill onions, shallots, and ginger to enhance fragrance, then wash them thoroughly.
- Roast coriander seeds until fragrant.
- Wash onion roots and coriander roots.
- Place shallots, ginger, and coriander seeds in a cloth or sealed filter bag.
- Add the bag to the pot for stewing the broth. Set aside the grilled onions for later use.
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After grilling, onions, shallots, and ginger will have dark spots on the outside. Photo by VnExpress/Bui Thuy |
- Lightly grill or blanch chicken bones in boiling water.
- Wash the chicken bones several times for thorough cleaning.
- Blanch chicken ovaries and intestines in boiling water.
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The grilled chicken bones take on a dark yellow color. Photo by VnExpress/Bui Thuy |
- Remove veins along the lime leaves.
- Stack the leaves, roll them into shape, and use a sharp knife to cut them into small tripes.
- Wash the coriander thoroughly and cut it into small pieces.
- Cut the scallion in half and soak it in water.
- Slice lemons and chili into desired sizes.
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After soaking in water, scallions will curl up like green ribbons. Photo by VnExpress/Bui Thuy |
2. Cooking process
- Blanch the chicken in boiling water, add a little ginger to remove odors and impurities.
- Place the blanched chicken in a pot. Cover the chicken with water.
- Add ginger, dried onions, and a teaspoon of salt.
- Heat the pot gradually until the water boils.
- Once the water boils, reduce the heat and simmer. Skim off any foam that surfaces during simmering.
- Boil the chicken for about 5 minutes, then turn off the stove.
- Cover the pot and let the chicken braise for 25-30 minutes to ensure even cooking.
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Perfectly boiled chicken shows no signs of skin being damaged. Photo by VnExpress/Bui Thuy |
- Remove the cooked chicken and place it in a bowl of ice water to crisp the skin.
- Once cool, take the chicken out and hang it up to drain.
- Use a sharp knife to gradually separate the body, legs, neck, and wings. Filter and chop the meat into bite-sized pieces.
- Boil the chicken intestines and ovaries for 15 minutes until they are fully cooked.
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The boiled chicken has skin that looks shiny and a bright golden color. Photo by VnExpress/Bui Thuy |
- Filter the chicken broth for clear water.
- Place chicken bones and two clean prepared chicken bone sets in a pot.
- Add enough water for the desired serving
- Add the package of ginger, grilled onions, and roasted coriander seeds to the pot
- Simmer with an open lid and low heat for clear, non-cloudy water.
- Add grilled onions near the end for fragrance and sweetness, avoid early addition to prevent sourness.
- Finally, season with salt, a little fish sauce, and rock sugar. Only add fish sauce at the end to avoid sourness.
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The pho broth boasts a clear and amber color. Photo by VnExpress/Bui Thuy |
3. Finished product
- Blanch the noodles in boiling water, and place them in a bowl.
- Arrange chicken, chicken intestines and ovaries, scallions, and coriander over the noodles.
- Scoop up the hot broth to cover the ingredients in the bowl.
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Chicken pho is often served along with garlic vinegar, lime, and chili. Photo by VnExpress/Bui Thuy |