This is adapted from the more detailed version you’ll find in
The Pho Cookbook by Andrea Nguyen. I liked recipe as it feels like an accessible option for Pho novices (like me). In this version, the leftover carcass from either a homemade or store-bought roasted chicken goes skin-and-all into a pot with aromatics and vegetables to build a deep-flavored soup for the pho. If your carcass is light on meat, use additional eggs. Select garnishes as preferred, but I recommend fresh lime, herbs, onions and sliced pepper at a minimum. Serves four.
Prep Time 25 minutes mins
Cook Time 1 hour hr 15 minutes mins
Total Time 1 hour hr 40 minutes mins