Recipes Chicken Pho 5.0 (4,238) 5 Reviews Charles Phan and his children adore this soup, called pho, which has an intense chicken flavor accented by aromatic roasted onion and ginger — they eat it for breakfast or lunch at least four times a week. Like his mom, Phan adds a large pinch of sugar to the broth to balance the pungent fish sauce. By Charles Phan Charles Phan Charles Phan is a James Beard Award-winning, Vietnamese-American chef. He owns The Slanted Door, a critically acclaimed restaurant in San Francisco. Charles has authored two IACP Award-winning cookbooks: Vietnamese Home Cooking (2012) and The Slanted Door (2014). He is a prolific restauranteur whose business portfolio includes seven Bay Area food and beverage ventures.Experience: Charles Phan's early interest in cooking took hold while helping his aunt in the kitchen, watching Jacques Pepin on television, and exploring San Francisco's food scene as a teenager. He studied architecture at UC Berkeley but left early with the idea of opening a modern Vietnamese restaurant. Charles began hosting small dinners for friends to refine his cooking techniques and develop his restaurant concept. In 1995, he opened his first Slanted Door in the Mission District where he grew up, later moving to a downtown location, then finally to the historic Ferry Building in 2004. Slanted Door is distinguished for its modern design, elevated Vietnamese cuisine, sustainable local ingredients, quality teas, craft cocktails, and wine pairing. The former architecture student's eye for detail was captured in the stunning food photography of his second IACP Award-winning book The Slanted Door. His Vietnamese recipes have appeared in Bon Appétit, Sunset, Food & Wine, The Splendid Table, and others.Over the years, Phan and his restaurant have been recognized by the James Beard Foundation more than 10 times. As the founder of The Slanted Door Restaurant Group, he is the creative force behind a portfolio of seven Bay Area food and beverage concepts, including a sandwich shop in Phan's old stomping ground, the Mission District.Education: Charles studied architecture at the University of California at Berkeley. Food & Wine's Editorial Guidelines Updated on November 3, 2022 Print Rate It Share Share Tweet Pin Email Active Time: 45 mins Total Time: 3 hrs 30 mins Yield: 6 servings Ingredients 2 unpeeled yellow onions, quartered 3 (1/2-inch-thick) slices of fresh ginger, smashed 4 quarts cold water 3 pounds chicken bones or chicken wings One 3 1/2-pound chicken, quartered 1 tablespoon kosher salt 2 teaspoons sugar 1/4 cup fish sauce 1 pound dried rice noodles 1 scallion, thinly sliced 1 pound mung bean sprouts 1/2 cup torn basil leaves 2 limes, cut into wedges 2 jalapeños, thinly sliced Chile-garlic sauce and hoisin sauce, for serving Directions Preheat the oven to 400°F. Put the onions and ginger on a baking sheet and roast for 30 minutes, or until softened and lightly browned. Fill a large stockpot with the water and bring to a boil. Add the roasted vegetables and the chicken bones, quartered chicken, salt, and sugar and bring to a boil. Lower the heat to moderate and simmer until the chicken is cooked, about 30 minutes. Using tongs, transfer the quartered chicken to a plate and let cool slightly. Remove the meat from the bones and refrigerate. Return the skin and bones to the stockpot and simmer for 2 hours longer. Strain the chicken broth into a large soup pot and cook over high heat until reduced to 12 cups, about 15 minutes. Stir in the fish sauce. In a large bowl of warm water, soak the noodles until pliable, about 20 minutes. Bring a large saucepan of salted water to a boil. Drain the noodles, then add them to the saucepan and boil over high heat until tender, about 3 minutes. Drain well. Transfer the noodles to 6 large bowls and sprinkle with the scallion. Add the reserved chicken to the broth and simmer until heated through. Ladle the broth and chicken over the noodles. Serve with the bean sprouts, basil, lime wedges, jalapeños, chile-garlic sauce, and hoisin sauce. Make Ahead The recipe can be prepared through Step 3 and refrigerated for up to 2 days. Rate it Print