Vietnamese Pho Ga

Ingredients

• 3 lbs Whole chicken
• 16 oz Dried rice sticks (pho noodles)
• 1 large Yellow onion, halved
• 3 inches Ginger, sliced and bruised
• 4 whole Star anise
• 1 whole Cinnamon stick
• 3 tbsp Fish sauce
• 1 tbsp Sugar
• 0.5 cup Fresh cilantro and scallions
• 1 platter Bean sprouts, lime wedges, and Thai basil(optional)

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, toast star anise and cinnamon for 2 minutes until fragrant.

3. 3

   Add the chicken, charred onion, ginger, and 10 cups of water to the pot. Bring to a boil, then simmer for 30 minutes, skimming any foam from the surface.

4. 4

   Remove the chicken from the pot and place in an ice bath to stop cooking. Once cool, shred the meat and discard the skin/bones.

5. 5

   Strain the broth through a fine-mesh sieve, discarding solids. Return broth to the pot and season with fish sauce and sugar.

6. 6

   Prepare rice noodles according to package instructions.

7. 7

   Divide noodles and shredded chicken into bowls. Pour hot broth over the top.

8. 8

   Garnish with cilantro, scallions, and serve with bean sprouts, lime, and basil on the side.