Pho Style Chicken Stock

Do you love Vietnamese pho as much as I do? Sometimes I feel I cannot get enough of it. If you have never tried pho, please go out and try it, or better yet try making your own. The broth is unique in the sense that I know you will fall in love with it. It has notes of cinnamon, star anise, and roasted onions and ginger that it has you slurping up those noodles, beef, and bean sprouts like you were some sort of soup ninja. As pho is typically done with beef, there is also a chicken pho that is just as great. So recently I decided to make a big batch of pho style chicken stock to be used in some of my braises, and a base for ramen throughout the week. This stock is so good that you can simply reheat any day during the week, and drink it from a cup.

Pho Style Chicken Stock

Ingredients:

  • 2 whole onions
  • 3 inch piece of ginger
  • 2 lb chicken thighs
  • 1.5 lb chicken drumsticks
  • 1 tbsp salt
  • 4 quarts of water, to cover
  • 4 tbsp fish sauce
  • 4 whole star anise
  • 1/2 stick cinnamon
  • 1 cup of sake, optional
  • 2 tbsp sugar

Preheat your oven to 450 degrees. Add the onions and ginger to a baking sheet, and place into the oven until they are nice and charred. You can do this on your grill as well if you desire. Once charred, add them to the stock pot, along with the chicken pieces, salt, fish sauce, star anise, cinnamon, sake, and sugar.

How to make chicken pho stock

Bring the stock to a boil, then reduce the heat. You will notice a bunch of chicken scum come to the top during the simmer. No fear. You want to remove all of this. Use a skimmer to remove the scum, and discard. If you do not have a skimmer, use a large spoon. Continue to remove the scum as it appears.

I cooked my stock for about 6 hours, because, hey, why not? Once thoroughly cooked, strain using a chinois, or another type of strainer over a large pot. I use the chinois, and press the mixture until all of the stock is strained. Let the stock cool, the cover and refrigerate.

When you are ready to use, add the stock (it will be thickened from all of that great chicken fat) to your pot to reheat, letting it come to a boil.

This pho style chicken stock is just loaded with awesome flavor, and again is something you can use for a couple of weeks, whether that be with a noodle soup, a braise, or as part of a slow cooker recipe. Hope you enjoy!

Pho Style Chicken Stock
Author: 
Recipe type: Soup
Cuisine: Vietnamese
Prep time: 
Cook time: 
Total time: 
Serves: 3 quarts
 
Ingredients
  • 2 whole onions
  • 3 inch piece of ginger
  • 2 lb chicken thighs
  • 1.5 lb chicken drumsticks
  • 1 tbsp salt
  • 4 quarts of water, to cover
  • 4 tbsp fish sauce
  • 4 whole star anise
  • ½ stick cinnamon
  • 1 cup of sake, optional
  • 2 tbsp sugar
Instructions
  1. Preheat your oven to 450 degrees. Add the onions and ginger to a baking sheet, and place into the oven until they are nice and charred. You can do this on your grill as well if you desire. Once charred, add them to the stock pot, along with the chicken pieces, salt, fish sauce, star anise, cinnamon, sake, and sugar.
  2. Bring the stock to a boil, then reduce the heat. You will notice a bunch of chicken scum come to the top during the simmer. No fear. You want to remove all of this. Use a skimmer to remove the scum, and discard. If you do not have a skimmer, use a large spoon. Continue to remove the scum as it appears.
  3. I cooked my stock for about 6 hours, because, hey, why not? Once thoroughly cooked, strain using a chinois, or another type of strainer over a large pot. I use the chinois, and press the mixture until all of the stock is strained. Let the stock cool, the cover and refrigerate.
  4. When you are ready to use, add the stock (it will be thickened from all of that great chicken fat) to your pot to reheat, letting it come to a boil.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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