Homemade Chicken Pho

Ingredients

• 11 yellow onion(150g)
• 21 piece ginger(50g)
• 31 red onion(150g)
• 42 lime(120g)
• 51 bunch cilantro(30g)
• 61 bunch culantro(30g)
• 71 bunch Thai basil(30g)
• 8400 g rice noodles(400g)
• 9200 g bean sprouts(200g)
• 101.5 kg stewing chicken(1500g)
• 112 chicken leg(400g)
• 121 packet chicken pho soup base (optional)(50g)
• 131 packet dry pho seasoning packet(20g)
• 143 pieces dried licorice(6g)
• 152 pieces rock sugar(20g)
• 160.5 cup fish sauce(120g)
• 174 stalks green onion(40g)
• 181 jalapeno(15g)
• 1910 cubes ice cubes(100g)
• 204 liters water(4000g)

Instructions

1. 1Preheat oven to broil. Place ginger and onions on a baking sheet and broil until charred, flipping once.
2. 2Place stewing chicken and chicken legs in a large pot. Fill with water and bring to a boil over high heat.
3. 3In a dry frying pan, toast the dry pho seasoning packet and dried licorice for about 5 minutes until fragrant.
4. 4Place the toasted seasoning and licorice into the provided spice bag and tie securely.
5. 5Add the charred ginger and onions to the pot with the chicken.
6. 6Add the spice bag to the pot.
7. 7Add rock sugar, fish sauce, and the chicken pho soup base (if using) to the pot.
8. 8Simmer the broth for 1 to 1.5 hours, skimming off any foam.
9. 9Wash and spin all herbs and vegetables (cilantro, culantro, Thai basil, bean sprouts, green onion, jalapeno, lime) thoroughly.
10. 10Prepare a large bowl with ice cubes.
11. 11Once the chicken is cooked through, remove it from the pot and place it in the ice water to stop cooking.
12. 12Remove the spice bag and strain the broth if desired.
13. 13Slice the cooked chicken into strips, removing bones.
14. 14Thinly slice red onion, green onion, and jalapeno.
15. 15Cook rice noodles according to package instructions and divide among serving bowls.
16. 16Assemble bowls with noodles, chicken, and ladle hot broth over.
17. 17Top with bean sprouts, herbs, sliced onions, jalapeno, and lime wedges.
18. 18Serve immediately and enjoy.