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.

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.

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

Dax Phillips

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Prep Time 10 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Course Soup

Cuisine Vietnamese

Servings 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
• 1/2 stick cinnamon
• 1 cup of sake optional
• 2 tbsp sugar

Instructions

 

• 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.