~416 cal · 43g protein · 33g carbs · 11g fat (estimated, per serving)
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Steaming bowl of chicken pho with herbs and lime
🇻🇳 Hanoi (Red River Delta)
Pho was born in the villages around Hanoi in the early 1900s and perfected on the capital’s street corners at dawn. Hanoians take theirs restrained and broth-forward — the garnish plate stays modest so nothing distracts from the soup.
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Make it yours
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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4 whole chicken legs
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1 yellow onion, halved and charred
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3-inch piece fresh ginger, halved and charred
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3 star anise
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1 cinnamon stick
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1 tbsp coriander seeds
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3 tbsp fish sauce
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1 tbsp rock sugar (or white sugar)
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14 oz flat rice noodles (bánh phở)
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a big handful scallions and cilantro, sliced
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to serve lime wedges and sliced bird chilies
Instructions
1
Char the onion and ginger over a flame or under the broiler until blackened in spots.
2
Cover the chicken (or mushrooms and kombu) with 10 cups water; add onion, ginger, and toasted spices. Simmer — never boil — 45 minutes, skimming.
3
Pull the chicken, shred the meat, and strain the broth. Season it with fish sauce and sugar until it tastes just past comfortable.
4
Soak the noodles per the package and divide into bowls with the chicken.
5
Ladle the boiling broth over, top with scallions and cilantro, and let everyone finish with lime and chili.
Hanoi old-quarter morning stalls.
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🌏 While it simmers — know your destination
📍
Hanoi (Red River Delta). The old capital, where pho was born on winter mornings.
🗺️
Vietnam. A cuisine of broth, herbs, and balance perfected on plastic stools.
🌍
Asia. From street-cart woks to slow monastery kitchens.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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