Ingredients:

  • 8 lbs (3.6 kg) Chicken Carcasses or Bones
  • 12 cups (2.8 liters) Water, plus more as needed
  • 2 Large Yellow Onions, unpeeled
  • 4-inch piece of Ginger, unpeeled
  • 1 Cinnamon Stick
  • 4 Star Anise
  • 1 tablespoon Coriander Seeds
  • 1 teaspoon Fennel Seeds
  • 1 tablespoon Fish Sauce (Nuoc Mam)
  • 1 tablespoon Salt, plus more to taste
  • 1 tablespoon brown sugar
  • 2 lbs (900g) Boneless, Skinless Chicken Thighs
  • 1 lb (450g) Dried Rice Noodles (Pho Noodles, Banh Pho)
  • 1 cup Fresh Bean Sprouts
  • ½ cup Fresh Basil Leaves
  • ½ cup Fresh Mint Leaves
  • 2 Green Onions, thinly sliced
  • 1 Lime, cut into wedges
  • Fresh Jalapeño or Serrano Peppers, thinly sliced (optional)
  • Sriracha Sauce (optional)
  • Hoisin Sauce (optional)

Instructions:

  1. Char the onion and ginger over an open flame (gas stove burner) or under a broiler until slightly blackened.
  2. Lightly toast cinnamon stick, star anise, coriander seeds, and fennel seeds in a dry pan until fragrant.
  3. Place chicken carcasses/bones in the stockpot. Add charred aromatics, toasted spices, fish sauce, brown sugar, salt, and cover with 12 cups of water. Bring to a boil, then reduce heat and simmer gently for at least 2 hours, skimming off any scum that rises to the surface.
  4. After broth simmers for at least one hour, add chicken thighs to the pot. Ensure they're submerged. Cook until internal temperature reaches 165°F (74°C) - about 15-20 minutes.
  5. Remove chicken and set aside. Strain the broth through a fine-mesh strainer, discarding solids.
  6. Cook the rice noodles according to package directions. Rinse with cold water to prevent sticking.
  7. Shred or slice the cooked chicken.
  8. Divide cooked noodles among bowls. Top with shredded chicken and ladle hot broth over the top.
  9. Garnish generously with bean sprouts, basil, mint, green onions, lime wedges, and desired sauces. Serve immediately.