Every vietnamese family has its own recipe for Pho, with the basic ingredients being charred onions and ginger. In VN, these would be charred over hot charcoals. Here, I char them over the gas or electric stove at medium heat, or in the oven toaster at 400 degrees. The trick is to set them at medium heat, so it cooks to the inside, not just burning the skin.

After charring, I let them run under the water to soften the skin, then I scraped off the charred skin if it’s too blackened. I like leaving a bit of the burnt skin to add some amber coloring to the broth.

Ingredients for Broth:

• 1 Ginger chub, the size of a thumb, charred
• 1-2 large onions, charred
• 1 daikon, maybe ½ lb size, quartered
• 1 chicken for stewing. I will call this Chicken #1. I get this one from Ranch 99. It’s just skin and bones whole chicken that is used for stewing and broth
• 1 whole chicken at room temp. Chicken #2. I like Mary’s Organic
• 12 cups of water
• 1 small/thin cinnamon stick
• 2 star anise
• 1 package of pre-made Pho seasoning found at most oriental food stores
• 3-4 tsp salt, to taste
• 1 T rock sugar or plain sugar
• Fish sauce for umami seasoning

Ingredients for Serving:

• Pho rice noodles. I prefer the thin and fresh ones. If using the dry noodles, soak in room temp water for 1/2 hour
• Scallions, chopped
• Cilantro, chopped
• Bean Sprouts, microwaved for 1 min
• Vietnamese or Thai basil
• Limes, quartered
• Fresh jalapenos, sliced
• Siracha, hoisin sauce as side condiments. South vietnamese tend to like these, but purists would not add them

In a pot over medium heat, add water, daikon, onion, ginger, and salt. Add chicken #1, then chicken #2. The reason of this order is Chicken #1 will stay in the broth for the whole time.

Make sure water will cover both chicken. Once the water starts boiling, the scum will also start surfacing. Remove the scum to keep the broth clear. 1 hour after the water started boiling, remove Chicken #2, and place it in cold water.

Debone Chicken #2, keeping white and dark meat separate in case some folks prefer one over the other. Return the carcass to the broth. Add the rest of ingredients except for fish sauce. Continue removing any scum and turn down the heat to let it simmer for an hour. Add fish sauce to the broth before serving.

In another pot, boil plenty of water. Drop each serving of noodles into boiling water for 30 secs, then use a strainer to drain. Place noodles in a bowl, with the meat on top, add a few drops of fish sauce, then garnish with chopped green onions and cilantro. Pour hot broth into a bowl and serve right away.