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Recipe details are AI-generated from the video and may contain errors — for reference only.
Handle raw poultry carefully and sanitize all surfaces afterward to prevent bacteria spreading.
Soak 2.5 lb chicken in water with 2 tbsp vinegar for 10 to 15 minutes, then rinse and drain thoroughly under cold water and set aside.
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Make sure to wash your hands thoroughly after handling raw chicken to avoid cross-contamination.
Keep long hair and loose clothing tied back and away from the open gas flame to avoid fire hazards.
Peel 1 yellow onion and 1 piece of ginger, then char them over an open gas flame until blackened on the outside.
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Hold the aromatics securely with tongs so they do not slip off into the open burner.
Toast 1 bag of pho spices on a dry skillet on medium-low heat for 2 to 3 minutes until fragrant, then turn off heat and transfer into a spice bag.
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Do not over-toast the spices or the broth will turn bitter, otherwise the entire soup will be ruined.
Handle boiling hot liquid with extreme care when skimming to avoid scalding.
Add 2.5 lb chicken, charred yellow onion, charred ginger, 1 tbsp salt, 1 tbsp chicken bouillon, 1 piece rock sugar, spice bag, and 4 l water into a large pot, bring to a boil, skim off foam, then reduce heat and simmer for 30 to 40 minutes.
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Make sure to skim the foam regularly so the broth remains clear and clean.
Use sturdy tongs when lifting hot meat out of boiling broth to avoid splashing hot liquid.
After 30 minutes, remove the spice bag, onion, ginger, and chicken from the pot, and allow the chicken to cool before shredding.
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Remove the chicken carefully using tongs to prevent tearing the tender meat apart.
Taste the broth, then add 2 tbsp fish sauce and adjust seasoning to preference until well balanced.
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Add fish sauce gradually and taste after each addition so the broth does not become overly salty.
Add 6 pieces of beef balls into the simmering chicken broth and cook them through.
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Drop beef balls gently into the hot broth to prevent splashing hot liquid.
Cook 1 bag of pho noodles in boiling hot water for 10 to 15 seconds, then remove and transfer into a serving bowl.
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Do not overcook the fresh noodles or they will become mushy and break apart.
Add shredded chicken, 2 pieces of chopped scallion, 3 tbsp chopped cilantro, and 0.5 piece of thinly sliced onions into the bowl with noodles.
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Distribute the toppings evenly over the noodles so every bite has a good mix of flavors.
Handle the heavy pot of boiling broth with oven mitts or a towel to prevent severe burns.
Ladle boiling hot broth and beef balls over the assembled bowl of noodles and ingredients.
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Ladle the hot broth carefully to avoid splashing outside of the bowl.
Season the bowl with 1 tbsp sriracha, 1 tbsp hoisin sauce, 0.25 tsp black pepper, and juice from 0.5 piece lime.
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Add sauces and lime gradually to avoid overpowering the natural flavor of the chicken broth.
Add 1 tbsp chili oil on top of the bowl and mix well before serving.
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Add chili oil in small amounts first according to your spice preference, otherwise it will become too spicy.
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