Preparation info

  • Serves


    • Difficulty


Appears in



By Terry Durack

Published 2002

  • About

The real, the true, the original pho (pronounced somewhere between far and fer) is pho bo. Yet this chicken version is every bit as satisfying and complex, albeit lighter, sweeter and a touch more subtle.


  • 3 litres (5 pts) water
  • 1 tsp salt


Combine water, salt, whole chicken, chicken bones, 1 sliced onion, ginger, cinnamon, star anise and cardamom pods in a large pot and bring to the boil. Skim off any froth that rises to the surface, lower heat and simmer for 1½ hours. Remove whole chicken and reserve.

Add sugar, 2 tablespoons deep-fried shallots and fish sauce to stock and cook for another hour. Strain stock through a fi