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Pho Style Chicken Stock

Pho Style Chicken Stock

Dax Phillips
Prep Time 10 mins
Cook Time 6 hrs
Total Time 6 hrs 10 mins
Course Soup
Cuisine Vietnamese
Servings 3 quarts


  • 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.
  • 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.