Our Recipes, re-invented from cooking shows
Pho Spiced Chicken
Prep. Time:
Baking Time:
Total Time:
45 mins
30 mins
1 hour 15 mins
Serves:
4-6 people
Chef's Notes
Make-Ahead: Compound butter keeps refrigerated for 1 week or frozen for 3 months. Mash can be made 4 hours ahead and rewarmed gently with a splash of cream.
Technique Tip: The honey creates beautiful caramelization while the butter bastes the chicken as it roasts.
Flavor Balance: Fish sauce adds authentic umami depth while lime juice brightens the rich butter. Adjust spice level with more or less sambal oelek.
Shopping Note: Look for sambal oelek in the Asian condiment aisle - it has cleaner heat than sriracha and no added sugar.
Ingredients
PHO-SPICED COMPOUND BUTTER
8 tablespoons (1 stick) unsalted butter, softened
2 tablespoons high-quality hoisin sauce
1 tablespoon sambal oelek or sriracha
1 teaspoon whole coriander seeds, toasted and ground
3/4 teaspoon Chinese five-spice powder
1/2 teaspoon fresh ginger, finely grated
1/4 teaspoon ground cinnamon
1/4 teaspoon star anise, finely ground
3 cloves garlic, microplaned
1 tablespoon fresh lime juice
1 teaspoon fish sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
CHICKEN:
3 pounds bone-in, skin-on chicken thighs (8 pieces)
2 tablespoons neutral oil (grapeseed or vegetable)
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons honey
3 scallions, thinly sliced on the bias
1 tablespoon toasted sesame seeds
Fresh cilantro leaves for garnish
GOLDEN CARROT COCONUT MASH
2 pounds Yukon Gold potatoes, peeled and cut into 1½-inch pieces
1¼ pounds large carrots, peeled and cut into 1-inch pieces
1/3 cup full-fat coconut milk
4 tablespoons unsalted butter
2 tablespoons heavy cream
1 teaspoon kosher salt (or to taste)
1/4 teaspoon white pepper
1 tablespoon fresh chives, finely chopped
1 teaspoon toasted coconut flakes (optional)
Instructions
PHO-SPICED COMPOUND BUTTER:
Toast coriander seeds in a dry skillet over medium heat for 2-3 minutes until fragrant. Cool and grind finely.
In a medium bowl, combine softened butter with hoisin sauce, sambal oelek, ground coriander, five-spice, grated ginger, cinnamon, star anise, microplaned garlic, lime juice, and fish sauce.
Mix thoroughly until completely smooth and well-incorporated. Season with salt and pepper.
Taste and adjust - you want a balance of sweet, spicy, aromatic, and umami. Set aside at room temperature.
GOLDEN CARROT COCONUT MASH:
Place potatoes and carrots in a large pot. Cover with cold water by 2 inches and add 1 tablespoon salt.
Bring to a vigorous boil, then reduce to a steady simmer. Cook 18-22 minutes until vegetables are completely tender and fall apart easily when pierced.
Meanwhile, gently warm coconut milk, butter, and cream in a small saucepan over low heat until butter melts. Keep warm.
Drain vegetables thoroughly and let steam dry for 2 minutes in the colander.
Pass vegetables through a food mill or ricer back into the pot (or mash very thoroughly with a potato masher).
Gradually fold in the warm coconut milk mixture until you achieve a creamy, luxurious consistency.
Season with salt and white pepper. Keep warm, covered. Garnish with chives and toasted coconut before serving.
CHICKEN:
Remove chicken from refrigerator 30 minutes before cooking. Preheat oven to 450°F.
Pat chicken completely dry with paper towels. Season generously on both sides with salt and pepper.
Heat oil in a large oven-safe skillet or cast-iron pan over medium-high heat until shimmering.
Sear chicken skin-side down for 5-6 minutes until deeply golden and crispy. Flip and sear 3-4 minutes more.
Remove from heat. Brush honey lightly over chicken skin, then generously coat each piece with the pho spice butter.
Transfer skillet to oven and roast 22-28 minutes until internal temperature reaches 165°F.
Let rest 5 minutes, then brush with any accumulated pan juices.
TO SERVE:
Spoon generous portions of golden carrot coconut mash onto warmed plates. Nestle 2 chicken thighs alongside each serving. Drizzle with pan juices and garnish chicken with sliced scallions, sesame seeds, and cilantro leaves. Serve immediately.
You've maybe tried making those complex, aromatic flavors and ended up with something that tastes nothing like your favorite pho restaurant. Here's why: authentic Vietnamese cooking requires a specific combination of ingredients that American stores simply don't stock together.
Star anise? Real hoisin sauce that isn't sugar syrup? Sambal oelek that has actual heat instead of sweet mush? Chinese five-spice that's balanced properly? You'll spend half your weekend hunting across three different specialty stores.
We provide enough ingredients for you to make this incredible pho-spiced chicken twice - because once you taste what authentic Vietnamese spices do to simple roasted chicken, you'll understand why pho has such a devoted following.
Stop settling for "Asian-ish" flavors when you could have the real thing. Stop wondering why your Vietnamese cooking doesn't taste quite... Vietnamese.
What's in your kit:
- 4 tablespoons hoisin sauce (authentic Vietnamese sweetness, not corn syrup)
- 2 tablespoons sambal oelek (clean Indonesian heat that actually has flavor)
- 2 teaspoons whole coriander seeds (toasted and ground for proper depth)
- 1½ teaspoons Chinese five-spice powder (the complex blend that makes everything Vietnamese)
- ½ teaspoon star anise (the licorice-like magic you literally cannot find in regular stores)
- 2 teaspoons fish sauce (umami foundation of Vietnamese cooking)
- 2 tablespoons toasted sesame seeds (nutty finish that ties it all together)
- ½ teaspoon white pepper (the heat that doesn't interfere with the aromatics)
This isn't about making chicken - it's about understanding what creates authentic Vietnamese flavors instead of American approximations.
$15.95 shipped. Two authentic Vietnamese feasts. Zero ingredient hunting.
You'll still need chicken, vegetables, and basic pantry items, but those are the parts any decent store stocks.
