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1. Halve the yellow onion and cut the fresh ginger in half lengthwise. Char them cut-side down in a dry skillet over high heat, or under a broiler, for 5 to 7 minutes until blackened in spots. This builds the smoky sweetness that defines pho.
1 piece Yellow onion,
4 piece Fresh ginger
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2. Toast the star anise, cinnamon stick, whole cloves, coriander seeds, and cardamom pods in a dry pan over medium heat for 2 minutes until fragrant. Tie them in a piece of cheesecloth or place in a spice bag.
3 piece Star anise,
1 piece Cinnamon stick,
4 piece Whole cloves,
1 tbsp Coriander seeds,
2 piece Cardamom pods
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3. Place the bone-in chicken thighs and drumsticks, chicken carcass or wings, charred onion and ginger, and the spice bag in the slow cooker. Pour in the water, which should just cover everything.
1.5 lb Bone-in chicken thighs and drumsticks (skin removed),
1 lb Chicken carcass or wings,
8 cup Water
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4. Cover and cook on low for 8 hours, or on high for 4 hours. Skim any foam from the surface during the first hour if convenient.
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5. Lift the chicken pieces out onto a plate. Discard the carcass or wings, onion, ginger, and spice bag. Strain the broth through a fine-mesh sieve into a pot and skim off excess fat.
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6. Shred the thigh and drumstick meat, discarding the bones. Bring the broth to a gentle simmer over medium heat and season with the fish sauce, rock sugar, and salt. Taste and adjust so it is boldly savory with a hint of sweetness.
3 tbsp Fish sauce,
1 tbsp Rock sugar or granulated sugar,
1 tsp Salt
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7. Soak the dried flat rice noodles in hot tap water for 15 to 20 minutes until pliable, or follow the package directions. Drain well. Do not boil them until soft, as they finish cooking in the hot broth.
10 oz Dried flat rice noodles (banh pho)
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8. Slice the green onions and chilies, cut the limes into wedges, and arrange the bean sprouts, Thai basil, and cilantro on a plate.
2 cup Bean sprouts,
1 cup Thai basil,
0.5 cup Cilantro,
2 piece Limes,
2 piece Thai chilies or jalapeño,
2 piece Green onions
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9. Divide the noodles among four deep bowls and top with the shredded chicken and green onions. Ladle the steaming broth over the top. Serve immediately with the herb plate, lime wedges, chilies, hoisin sauce, and sriracha on the side.
2 tbsp Hoisin sauce (optional, for serving),
1 tbsp Sriracha (optional, for serving)
