Chicken Pho

Pro tips

• Char the ginger, garlic, and onion directly on a flame or under the broiler before adding to the broth—this caramelization deepens the aromatic profile.
• Skim the broth surface after pressure-cooking to remove impurities and fat for a cleaner, clearer final result.
• Taste and adjust fish sauce gradually; it's potent and easy to over-salt—add 1 tbsp, taste, then add the second tablespoon only if needed.
• Reserve the roasted chicken bones after shredding the meat and return them to the broth for the final pressure-cook cycle to extract maximum gelatin and body.

Substitutions

• fish sauce → soy sauce or tamari (use 1:1 ratio, though flavor becomes less traditional)
• white sugar → honey (use 1 tsp; balances fish sauce intensity)
• Thai basil stems → cilantro stems or green onion tops (adds freshness instead of anise notes)

Storage & make-ahead

Cool broth completely before refrigerating for up to 4 days, or freeze for up to 3 months in airtight containers. Reheat gently on the stovetop; skim any solidified fat from the surface before reheating.

Equipment

pressure cooker (instant pot or stovetop model) · roasting pan

Can I skip roasting the chicken and use raw chicken instead?

Roasting is essential—it caramelizes the skin and meat, creating the deep, savory base that defines quality pho broth. Skipping this step will result in a thinner, less flavorful broth.

How long does homemade pho broth keep?

Store cooled broth in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop before serving.

What can I use if I don't have fish sauce?

Soy sauce or tamari can substitute 1:1, though the flavor will be less traditional. Miso paste (1 tsp per cup broth) also works but adds different umami notes.

Can I use a regular pot instead of a pressure cooker?

Yes, simmer the roasted chicken with aromatics and water for 1.5–2 hours instead of pressure-cooking. The longer gentle simmer will still extract rich flavor from the bones.

Should I remove the chicken skin before or after roasting?

Roast the chicken whole with skin on to maximize browning and flavor extraction. Remove and discard the skin after cooking if desired, then shred the meat for serving.