Ingredients:

  • 3 lbs (1.36 kg) chicken carcass or bone-in chicken pieces (backs, wings, drumsticks)
  • 12 cups (2.8 liters) water
  • 1 large onion, halved, unpeeled
  • 4-inch (10cm) piece of ginger, unpeeled
  • 4 whole star anise
  • 1 cinnamon stick
  • 1 tbsp coriander seeds
  • 1 tsp fennel seeds
  • 1 tsp whole cloves
  • 1 tbsp fish sauce, plus more to taste
  • 2 tbsp brown sugar, plus more to taste
  • 1 tsp salt, plus more to taste
  • 2 lbs (900g) boneless, skinless chicken breasts or thighs
  • 1 lb (450g) dried flat rice noodles (banh pho)
  • Water for soaking noodles
  • 1 cup (packed) fresh bean sprouts
  • 1/2 cup (packed) fresh cilantro leaves, chopped
  • 1/2 cup (packed) fresh Thai basil leaves
  • 1/4 cup thinly sliced green onions
  • 2 red chilies, thinly sliced (or sriracha sauce, to taste)
  • 2 limes, cut into wedges

Instructions:

  1. Rinse chicken bones/pieces under cold water.
  2. Char onion and ginger over an open flame (gas hob ideal) until slightly blackened.
  3. Toast star anise, cinnamon stick, coriander seeds, fennel seeds, and cloves in a dry pan until fragrant (about 2-3 minutes).
  4. Combine chicken, water, charred onion & ginger, toasted spices (tied in cheesecloth or spice bag), fish sauce, brown sugar, and salt in the stockpot. Bring to a boil, then reduce heat and simmer gently for at least 3 hours. Skim off any scum.
  5. About 30 minutes before the broth is ready, add chicken breasts/thighs to the simmering broth. Cook until cooked through (internal temperature of 165°F/74°C).
  6. Remove chicken from broth and let cool slightly. Shred or slice into bite-sized pieces.
  7. Strain the broth through a fine-mesh strainer or cheesecloth-lined colander to remove solids. Discard solids.
  8. Soak rice noodles in warm water according to package directions until softened. Drain well.
  9. Divide cooked noodles among bowls. Top with shredded chicken.
  10. Ladle hot broth over the noodles and chicken.
  11. Top with bean sprouts, cilantro, Thai basil, green onions, and chili slices. Serve with lime wedges. Taste and adjust seasoning (fish sauce, brown sugar) as needed.