Step by step

Method

4 steps

1. 1

   Char half an onion and a 2-inch chunk of ginger over a gas flame or under the broiler until blackened in spots, 4–6 minutes — that char is the pho aroma. Rinse briefly so loose ash doesn't muddy the pot. Smash 1–2 star anise (or drop them whole) and have fish sauce ready.

2. 2

   Put 1–1½ pounds chicken thighs (bone-in if you have them) in a pot with 8–10 cups water, the charred onion and ginger, star anise, and 1 teaspoon salt. Bring to a boil, skim the foam, then simmer gently 25–35 minutes until the chicken is cooked through and the broth smells clean and chickeny — not muddy. Lift the chicken out to cool; strain the broth and keep it at a bare simmer. Season with 2–3 tablespoons fish sauce and more salt if needed — it should taste savory, not watery.

3. 3

   Soak or cook rice noodles per package until just tender, then drain. Shred or slice the chicken. Taste the broth again; it should be clear-ish, fragrant with ginger and a little anise, and salty enough to season the noodles.

4. 4

   Divide noodles and chicken into bowls. Ladle the hot broth over. Pile on herbs (cilantro, Thai basil if you have it), sliced scallion, thin onion, bean sprouts, lime wedges, and chili. You want fragrant, clear-ish chicken broth with soft noodles and bright herbs — not a muddy stew or bland noodle water.