Chicken Pho

75°C (167° F)
Sous vide time
4 People



  • 2 pounds bone-in skinless chicken thighs
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar in the raw


  • 8 cups chicken stock, homemade or low-sodium store-bought
  • ¾ ounce (3 packets) powdered gelatin (optional*)
  • 1 spanish onion, peeled and cut in half through the root
  • 2 3” pieces of unpeeled ginger sliced in half lengthwise
  • 1 tablespoon whole coriander seeds
  • 1 tsp whole white peppercorn
  • 4 whole cloves
  • 3 whole green cardamom pods
  • 2 whole star anise pods
  • 5 cilantro stems
  • 1 tablespoon fish sauce, plus more, to taste
  • 2 teaspoons sugar in the raw, plus more, to taste
  • 1 pound fresh rice stick noodles (or 8 ounces dry; soak for 30 minutes in cold water if using dry)


  • Picked mint and/or thai basil leaves
  • Picked cilantro and/or culantro leaves
  • Lime wedges
  • Bean sprouts
  • Thinly sliced red onion
  • Thinly sliced Serrano chiles
  • Scallions, greens only, thinly sliced
  • Sriracha and hoisin sauce


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  1. Preheat Nomiku water bath to 75ºC (167ºF).
  2. Place the chicken thighs, fish sauce, and sugar into a 1-gallon freezer-safe zip bag and toss to coat. Press the chicken into 1 layer and seal using the water displacement method.
  3. Lower the bagged chicken into the bath and cook for 1 hour, during which time you’ll prepare the broth.
  4. If using, sprinkle the powdered gelatin into 1 cup of the chicken stock in a small bowl and allow it to bloom for 5 minutes.
  5. Place the ginger and onion onto a rack set over a sheet pan (or other heat-proof surface) and use a torch to char them on all sides (if you don’t have a torch, you can do this on an oiled grilled pan over high heat, which will take about 5-10 minutes).
  6. Place the bloomed gelatin, remaining 7 cups of broth, charred onion and ginger, and remaining broth ingredients in a large saucepot.
  7. Bring the broth to a boil over high heat, lower the heat to a bare simmer, and cook for 1 hour.
  8. Once the chicken is finished cooking sous vide, remove it from your Nomiku bath. Add the liquid from the bag to the broth and tear apart the thigh pieces into bite-sized chunks using your hands or 2 forks. Set aside.
  9. Once the broth has cooked for an hour, strain it through a fine mesh strainer into a large bowl or measuring cup to remove the aromatics; you should have about 6 cups.
  10. Return the broth to the pot, add additional fish sauce and sugar to taste, and keep at a simmer while you assemble the bowls.
  11. Divide your rice noodles and torn thigh meat between 4 large bowls. Ladle the broth between the bowls (it’s important that the broth be simmering so that the heat cooks the noodles).
  12. To finish, top the bowls with garnishes and serve the hoisin and sriracha on the side. Alternatively, place all the garnishes onto a serving platter and serve the bowls unadorned, allowing people to top their own bowls to taste.
  13. *A traditional pho broth gets its viscosity from the collagen in the bones used to make it, which turns into gelatin while simmering away for hours. Fortifying a premade stock with prepared gelatin is an excellent shortcut for lending a lot of the same richness as the old fashioned method. If you choose to omit it, just be aware that this will result in a thinner broth.


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