Pho, a Vietnamese soup, is known for its aromatic broth. This simple version of Pho broth can easily be made at home. Turn the broth into a nourishing soup by adding chicken or beef plus fresh herbs, wedges of lime, sliced jalapeño and scallions.
- 2 medium yellow onions, peeled and halved
- 1 piece fresh ginger root (about 3 inches), peeled and cut in half lengthwise
- 4 lb whole chicken
- 2-1/2 tsp sea salt
- 16 cups (4 qts) water
- 1 cinnamon stick
- 2 whole star anise
- 2 whole cloves
- 2 tsp whole coriander seeds
- 1 TBSP plus 1 tsp fish sauce
- 1 TBSP plus 1 tsp coconut aminos
- Optional toppings: chopped fresh basil, cilantro, mint, sliced jalapenos, chopped scallions, lime wedges
- Using tongs, lightly char the onions and ginger on all sides over a high flame on a gas stove (if you don’t have a gas stove, put the onions and ginger under a broiler). Carefully cut the onions into quarters and place them and the ginger in a large stockpot.
- To the same pot, add the chicken and salt. Pour in the water until it completely covers the chicken. Add the cinnamon stick, star anise, cloves and coriander seeds.
- Turn the heat to high and bring to a boil. Turn heat to medium-low and simmer until the chicken is cooked through, about 30 minutes. Remove and discard any white foam that accumulates on the surface as it cooks.
- Remove the chicken from the pot and let it cool for 15 minutes, or until cool enough to handle. Pull the meat off of the bones, removing the skin as you go. Place the chicken in an airtight container and place in the refrigerator. Return the bones and skin to the stockpot and continue to simmer, covered, for another 90 minutes.
- Strain the broth to remove all the skin, bones, onion, ginger and spices. Place the broth back to the pot and add the fish sauce and coconut aminos. Bring back to a boil for an additional 10 minutes. Serve broth in bowls with added chicken or beef and desired toppings.