Vietnamese Pho, 5 WAYS to make Pho at home | Marion's Kitchen

Cut the brown onion in half and place it in a dry frying pan with the skin on.

Cut the ginger in half and add it to the frying pan with the skin on.

Turn the onion and ginger occasionally for about 10 minutes to char them.

Remove the onion and ginger from the pan and peel off the first layer of onion skin.

Slice the onion and ginger in half to release more flavor.

Place the whole chicken in a large pot and cover it with enough water to make broth.

Add the charred onion and ginger to the pot along with the chicken.

Season the broth with a teaspoon of salt and a little fish sauce.

Bring the pot to a gentle simmer, skimming off any scum that rises to the surface.

Simmer the chicken for about an hour until cooked through.

Remove the chicken from the pot and slice it into pieces.

Strain the broth into a clean saucepan and adjust the seasoning with more salt and fish sauce as needed.

Cook the rice stick noodles in boiling water until just done, then drain them.

Assemble the soup by placing noodles in a bowl, adding sliced chicken, and pouring the hot broth over.

Top with finely sliced onion, spring onion, bean sprouts, basil leaves, lime juice, and chili.

Equipment Needed

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