New Year's Day Pho for Two

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Dinner, Main Course, Breakfast, Brunch Vietnamese
By Adapted From Smitten Kitchen Serves: 2-3
Prep Time: 15-20 Minutes Cooking Time: 1 Hour Total Time: ~1 Hour, 30 Minutes

Today's New Year's Day Pho for Two is a chicken-based pho. It comes together easily, mostly with pantry staples, in less than 90 minutes.


  • Pho
  • 1 large Yellow Onion, unpeeled, quartered
  • 1 2-inch piece of Fresh Ginger, sliced into 1/4-inch slices
  • Olive Oil
  • 2 qts. Bone Broth (like Chicken, Turkey, Beef, or Pork)
  • 2 Turkey Wings or 6 Chicken Wings
  • 4-6 Skinless, Boneless Chicken Thighs (or 2-4 Breasts)
  • 2 Star Anise
  • 1 Cinnamon Stick
  • 1 Heaping tsp. each: Cardamom Pods, Fennel Seeds, Coriander Seeds
  • 1 tbsp. Diamond Crystal Kosher Salt
  • 2 tsp. Sugar
  • Linguini-Style Rice Noodles
  • 1/4 cup Fish Sauce
  • Garnishes
  • Fresh Basil Leaves
  • Fresh Cilantro Leaves
  • Mung Bean Sprouts
  • Sliced Scallion
  • Fresh Jalapeño slices
  • Lime Wedges
  • Condiments
  • Chili Garlic Sauce
  • Hoisin Sauce



Switch the oven to broil, with the rack placed about 6-inches from the top heating element.


Place the onion (cut side up) and ginger on a sheet tray and drizzle with olive oil. Place the tray in the oven and let the onions char a little and become soft. About 10 minutes.


Meanwhile, in a large Dutch oven, heat the 2 quarts of broth over high heat. Add the two turkey wings (or 6 chicken wings) and your 4-6 boneless, skinless chicken thighs.


Add the cardamom pods, star anise, cinnamon stick, fennel seeds, coriander seeds, sugar and kosher salt.


By the time the broth is coming to boil, the onions and ginger should be a little charred and softened. Use tongs to add the onions (unpeeled) and ginger to the pot.


Let the broth come back to a boil, then reduce the heat and cover. If a lot of scum floats to the top, periodically skim the scum to help keep the broth clear. Let the broth simmer for 30-40 minutes, until the turkey wings and chicken thighs are cooked through. Then use tongs to transfer the turkey wings and chicken thighs out of the broth.


Once the chicken and turkey are transferred out of the broth, strain the broth through a fine mesh strainer into a fresh pot, or a large measuring cup or batter bowl. If you strain it into a bowl and want to finish the soup in the same you started with, be sure to wash out the pot before pouring the strained broth back into the pot. Doing so will keep any scummy bits from clouding your broth.


Bring the strained broth back up to a boil, reduce the heat and let it vigorously simmer to reduce for about 30 minutes.


Meanwhile you can start a separate pot to boil for the noodles. You can cut the chicken thighs into bite-size pieces and pull the wing meat from the turkey or chicken wings. You can prep the garnishes. Arrange the fresh garnishes on a small sheet tray and cover with a damp towel until service.


Cook the linguini-style rice noodles according to the package directions for al dente and add a serving of noodles to a wide bowl. Add a handful of the cut, cooked chicken on top of the noodles. Just before serving, cut the heat on the broth. Add the 1/4 cup of fish sauce, stir and taste the broth for seasoning. Then, ladle a few ladles of the simmering hot broth over the noodles.


Garnish the New Year's Day Pho for Two with whatever fresh garnishes and condiments you like.