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Chicken Pho from Magnolia Table, Volume 3.

Chicken Pho

byJoanna Gaines
Total 1 hour and 20 minutes
Active 30 mins
Makes 4 servings
“Pho wasn’t a dish you could easily find in Waco until the last few years, so serving it to friends always felt like revealing a best-kept secret. If you can’t find the rice noodles at your grocery store, you can always substitute ramen in a pinch. The finished product won’t be traditional pho, but you will still receive all the warmth and restoration a bowl of pho can give.” — Joanna Gaines, Magnolia Table, Volume 3
Ingredients
  • 6 whole cloves
  • 2 cardamom pods
  • One 4-inch cinnamon stick
  • 1 star anise pod
  • 2 teaspoons coriander seeds
  • ½ teaspoon fennel seeds
  • 1 tablespoon canola oil
  • 1 white onion, halved
  • One 2-inch piece ginger, peeled and thickly sliced
  • 1 garlic clove, peeled
  • 4 cups chicken stock
  • 2 tablespoons fish sauce
  • 1 tablespoon light brown sugar
  • ½ teaspoon kosher salt
  • 1 bay leaf
  • 9 ounces thin rice noodles such as Caravelle
  • 3 cups cooked, shredded chicken
  • 2 cups mung bean sprouts
  • ½ cup thinly sliced red onion
  • 1 jalapeño, sliced
  • Thai basil, chopped, for garnish
  • Cilantro leaves, for garnish
  • 2 limes, cut into wedges, for garnish
  • Hoisin sauce (optional)
  • Sriracha (optional)
    Directions
    1. Preheat the oven to 400°F.
    2. On a baking sheet, combine the cloves, cardamom, cinnamon stick, star anise, coriander seeds, and fennel seeds. Bake for 10 minutes, then put on a plate to cool.
    3. In a large stockpot, heat the canola oil on medium-high heat until shimmering. Add the white onion, ginger, and garlic, spreading out so as not to crowd the pot, and sear until blackened, 2 to 3 minutes per side. Add the chicken stock, 2 cups of water, the fish sauce, brown sugar, salt, bay leaf, and toasted spices and bring to a boil. Reduce the heat to low and simmer, covered, for 30 minutes.
    4. Meanwhile, prepare the noodles according to the package instructions, drain, and set aside.
    5. With a fine-mesh sieve set over a large bowl, strain the broth, discarding the spices and aromatics. Return the strained broth to the stockpot and add shredded chicken. Bring to a boil.
    6. To serve, add the noodles to individual bowls and ladle on the hot chicken and broth. Top with sprouts, red onion, jalapeño, basil, and cilantro. Serve immediately with a lime wedge on the side, adding hoisin and sriracha to taste (if using).
    7. Store broth and chicken in an airtight container in the refrigerator for up to 3 days. Store noodles and toppings separately in the refrigerator.