Homemade Chicken Pho 🫢

Name: Homemade Chicken Pho 🫢
Ingredients: Free-range chicken; Scallion roots, cilantro roots (essential); Dried shiitake mushrooms, wood ear mushrooms; Pork paste (uncooked pork sausage mixture); Finely ground pork; Fresh ginger; Basic seasonings (salt, pepper, fish sauce, etc.)

Minh Minh Ngọc @ngocminhminhne

Everyone has their own taste for this dish, but I find this method easy and the broth turns out incredibly delicious and not at all overpowering!

Minh Minh Ngọc @ngocminhminhne

Everyone has their own taste for this dish, but I find this method easy and the broth turns out incredibly delicious and not at all overpowering!

Saved

Ingredients

Free-range chicken
Scallion roots, cilantro roots (essential)
Dried shiitake mushrooms, wood ear mushrooms
Pork paste (uncooked pork sausage mixture)
Finely ground pork
Fresh ginger
Basic seasonings (salt, pepper, fish sauce, etc.)

Saved

Steps

1

Place the chicken in a pot and bring to a boil. Once boiling, reduce the heat, cover, and flip the chicken. Cook each side for 5–7 minutes, depending on the size of the chicken.
2

Remove the chicken and let the broth rest for about 5–7 minutes.
3

Shred the chicken meat and return the bones to the pot. Bring to a boil over high heat, then reduce to a simmer.
4

Mix the pork paste, ground pork, shiitake mushrooms, and wood ear mushrooms to your taste.
Recommended ratio: 7 oz pork paste (about 200 grams) to 3.5 oz ground pork (about 100 grams). Add black pepper, MSG, and chicken bouillon powder, and mix well.
Bring a separate pot of water to a boil, shape the mixture into balls, and drop them in. When they float to the surface, they're done.
5

After simmering the bones for about 1–2 hours, add half an onion, cilantro roots, scallion roots, ginger, and shiitake mushrooms to the pot. (Note: Don't simmer too long to avoid a strong flavor and losing the chicken's aroma. Don't add too much ginger or it will overpower the sweetness.)
6

Simmer for about 20 minutes, then remove the added ingredients and season the broth.
Tip: Add 1 tablespoon rock sugar to reduce the sharpness of the fish sauce and balance the flavors. Do not cover the pot.
7

Blanch the pho noodles, arrange the shredded chicken on top, sprinkle with scallions, and ladle the hot broth over. Enjoy!
8

Note: Don't add too much fish sauce or MSG. Adjust the seasoning to your family's taste.
- Do not cook the pork balls in the main broth, as this will make the broth fatty and heavy, losing its clean flavor.