Full written recipe at (Xem cong thuc day du tai) http://danangcuisine.com/?p=518 <br />► GET MY COOKBOOK here: http://danangcuisine.com/cookbook/ <br />► Items in my kitchen and pantry http://danangcuisine.com/store/ <br /> <br />Subscribe for more videos: http://goo.gl/upfRRU <br /> <br />Join me on other social media <br />● Instagram: http://instagram.com/helenrecipes/ <br />● Google+ https://plus.google.com/+HelenRecipes/posts <br />● Facebook: https://www.facebook.com/danangcuisine <br />● Twitter https://twitter.com/HelenRecipes <br /> <br />If you recreate any of my recipes, please share a photo of your food on social media by inserting #HelenRecipes. Your food will be featured in my video someday ;) <br /> <br />Ingredients (serves 6-8) <br />For the broth <br />1 whole soup/ free-range chicken abt 1.2kg (2.5 lb) <br />1 spring onion <br />2 slices of ginger <br />4 liters (4 quarts) water <br />1 medium yellow onion, peeled <br />3 tbsp salt * <br />1 tbsp sugar/ rock sugar * <br />1 tbsp chicken stock * <br />*Seasoning measurements for your reference only. Please adjust to your taste <br />For the PHO aroma <br />1 knob ginger (double thumb size) <br />3 shallots <br />6 coriander roots (or 1 tbsp coriander seeds) <br />1 cinnamon stick (optional) <br />2 star anise (optional) <br />For Pho Bowl: <br />450g (1lb) dried flat rice noodle (Banh Pho) or 1 kg ( 2.2 lb) fresh pho noodle <br />5 (kaffir) lime leaves <br />1 yellow onion, paper-thin sliced and soaked in cold water <br />1 bunch spring onion (100g), green part chopped, white part bruised. <br />Herb platter: sawtooth herbs, Asian basils, optional: blanched bean sprouts <br />Extra Sauce: fish sauce, Sriracha, hoisin, pickled garlic chili (your choice)
