Ingredients:

  • 4 cups (960 ml) chicken broth
  • 1 lb (450 g) chicken thighs, boneless and skinless
  • 1 onion, halved
  • 2-inch piece of ginger, sliced
  • 3 star anise
  • 1 cinnamon stick
  • 2 cloves
  • 1 tbsp (15 ml) fish sauce
  • Salt to taste
  • 8 oz (225 g) rice noodles (bánh phở)
  • Fresh herbs (basil, cilantro, and mint)
  • Bean sprouts
  • 1 lime, cut into wedges
  • Sliced jalapeño (optional)

Instructions:

  1. In a large pot, combine chicken broth, onion, ginger, star anise, cinnamon stick, and cloves.
  2. Bring to a boil.
  3. Reduce heat to a simmer and add chicken thighs.
  4. Cook until chicken is done (internal temp of 165°F/75°C), about 20-25 minutes.
  5. Remove the chicken and set aside to cool.
  6. Strain the broth to remove solids, returning the clear liquid to the pot.
  7. Stir in fish sauce and salt to taste.
  8. In a separate pot, cook rice noodles according to package instructions.
  9. Drain and rinse with cold water.
  10. Shred cooled chicken and return to broth.
  11. Serve noodles in bowls and ladle hot broth over them.
  12. Garnish with fresh herbs, bean sprouts, lime wedges, and jalapeños.