Smoked and Confit Chicken Leg Phở

Name: Smoked and Confit Chicken Leg Phở
Cuisine: Thai
Ingredients: 2 onions, peeled and halved; 1 tablespoon (5 g) coriander seeds; 1 tablespoon (6 g) fennel seeds; 1 tablespoon (5 g) black peppercorns; 2 whole chicken backs; 1 tablespoon (16 g) tomato paste; 3 quarts (2.8 L) water; 3 tablespoons (45 ml) fish sauce, plus more as needed; 1 tablespoon (15 ml) dark soy sauce; 1 tablespoon (13 g) sugar, plus more as needed; 6 chicken drumsticks; 2 tablespoons Curry Boys BBQ Poultry Rub; 1½ cups (355 ml) melted duck fat or extra-virgin olive oil for confit; 1½ cups (355 ml) melted duck fat or extra-virgin olive oil for confit; 1 cinnamon stick; 3 star anise; 1 tablespoon (6 g) sliced ginger; 3 cloves garlic; 4 servings cooked rice noodles; 1 jalapeño, thinly sliced; ⅓ cup (16 g) thinly sliced green onion; ½ cup (8 g) chopped cilantro; ½ cup (20 g) whole Thai basil leaves; 1 Thai chili, finely sliced; ½ cup (25 g) bean sprouts; 1 lime, cut into wedges; Hoisin sauce for serving; Sriracha for serving

Preparation info

Serves
4

Difficulty
Easy

Appears in

Asian Smoke

By Andrew Ho , Andrew Samia and Sean Wen

Published 2026

About

Here’s my hot take: Phở is a better noodle soup than ramen. Phở is comforting, light, refreshing, and just so damn good! I could honestly eat phở once a day for the rest of my life and I don’t think I’d bat an eye. In fact, when I used to travel to Vietnam regularly to hang out with Andrew Ho, I’d eat it for breakfast every single day. Andrew Samia<

Ingredients

Asia
Thailand
Breakfast

Ingredients

Method