Vietnamese Chicken Pho

Ingredients

• 1.5 kg Whole chicken or chicken pieces
• 400 g Dried rice sticks (pho noodles)
• 1 large Yellow onion, charred
• 50 g Ginger, charred and sliced
• 4 pieces Star anise
• 1 stick Cinnamon stick
• 1 tbsp Coriander seeds
• 3 tbsp Fish sauce
• 1 tbsp Rock sugar
• 1 bunch Fresh cilantro, Thai basil, and bean sprouts
• 1 plate Lime wedges and sliced chili

Instructions

1. 1

   Char the onion and ginger over an open flame or under a broiler until blackened in spots to release aroma.

2. 2

   In a large pot, cover chicken with water and bring to a boil. Drain and rinse chicken to ensure a clear broth.

3. 3

   Refill the pot with 3 liters of fresh water. Add chicken, charred onion, ginger, star anise, cinnamon, and coriander seeds.

4. 4

   Simmer gently for 45 minutes. Skim any foam from the surface regularly.

5. 5

   Remove chicken and place in an ice bath. Once cool, shred the meat and discard bones/skin.

6. 6

   Strain the broth, discarding solids. Season with fish sauce, rock sugar, and salt to taste.

7. 7

   Prepare rice noodles according to package instructions.

8. 8

   To serve, place noodles in bowls, top with shredded chicken, and pour over the hot broth. Garnish with herbs, sprouts, lime, and chili.