Ingredients:

  • 8 cups (1.9 liters) Chicken Broth, low sodium
  • 1 whole (1.3 to 1.5 kg) Chicken Carcass, fresh or frozen
  • 2 inches (5 cm) Ginger, peeled and sliced
  • 4 Star Anise
  • 1 Cinnamon Stick
  • 1 medium (150 g) Yellow Onion, charred
  • 4 cloves Garlic, smashed
  • 1 tablespoon (15 ml) Fish Sauce
  • 1 tablespoon (15 g) Brown Sugar
  • 1 teaspoon (5 g) Black Peppercorns
  • 1 teaspoon (5 g) Coriander Seeds
  • 1 teaspoon Salt, or to taste
  • 1.5 pounds (680 g) Boneless, Skinless Chicken Thighs
  • 12 ounces (340 g) Dried Rice Noodles (Banh Pho), flat
  • ½ cup (110 g) Sriracha Sauce, or to taste
  • ¼ cup (60 ml) Lime Juice, freshly squeezed
  • 2 cups (85 g) Bean Sprouts
  • 1 cup (30 g) Fresh Basil Leaves, roughly chopped
  • 1 cup (30 g) Fresh Mint Leaves, roughly chopped
  • ½ cup (15 g) Fresh Cilantro Leaves, roughly chopped
  • 2 Green Onions, thinly sliced
  • 2 Red Chilies, thinly sliced (optional, for extra heat)
  • Hoisin Sauce, for serving (optional)
  • Extra Lime Wedges, for serving (optional)

Instructions:

  1. Char the onion halves over an open flame or under a broiler until blackened.
  2. Combine the chicken carcass, charred onion, ginger, star anise, cinnamon stick, smashed garlic, fish sauce, brown sugar, black peppercorns, coriander seeds, and salt in the stockpot. Add chicken broth and water to cover. Bring to a boil, then reduce heat to low, cover, and simmer for at least 2 hours.
  3. Add the chicken thighs to the simmering broth for the last 30 minutes of cooking. Ensure the internal temperature reaches 165°F (74°C). Remove chicken from the broth and set aside to cool slightly.
  4. Strain the broth through a fine-mesh strainer, discarding the solids. Return the broth to the pot and keep warm.
  5. Once the chicken is cool enough to handle, shred it using two forks.
  6. Cook the rice noodles according to package directions. Drain and rinse with cold water.
  7. Divide the cooked rice noodles among bowls. Top with shredded chicken, bean sprouts, basil, mint, cilantro, green onions, and red chilies (if using).
  8. Ladle the hot broth over the noodles and chicken. Serve immediately with sriracha, lime juice, hoisin sauce (optional), and extra lime wedges (optional) on the side.