Ingredients:

  • 1.5 liters (6 cups) Chicken Broth, low sodium
  • 5 cm (2 inches) Ginger, peeled and sliced
  • 2 Star Anise
  • 1 Cinnamon Stick
  • 1 tsp Coriander Seeds
  • 1/2 tsp Fennel Seeds
  • 1 tbsp Fish Sauce
  • 1 tbsp Soy Sauce, low sodium
  • 1 tsp Brown Sugar
  • 1 Lime, juiced
  • Salt and pepper to taste
  • 500g (1.1 lbs) Boneless, skinless chicken thighs (approx. 2-3), or breast.
  • 1 tbsp Vegetable Oil
  • 200g (7 oz) Dried Rice Noodles (Pho Noodles), wide
  • 1/2 Red Onion, thinly sliced
  • 1/2 cup Fresh Cilantro, roughly chopped
  • 1/2 cup Fresh Basil (Thai Basil preferred), roughly chopped
  • 1/4 cup Fresh Mint, roughly chopped
  • 1 Red Chili, thinly sliced (optional, for heat)
  • Lime wedges, for serving
  • Bean Sprouts (optional)
  • Sriracha (optional)
  • Hoisin Sauce (optional)

Instructions:

  1. Heat oil in the pot. Sear chicken until browned on all sides. Remove chicken and set aside.
  2. Add ginger, star anise, cinnamon stick, coriander seeds, and fennel seeds to the pot. Toast for 1-2 minutes until fragrant (like a Christmas market!).
  3. Pour in chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
  4. Add the chicken back to the broth. Cook until cooked through and very tender (about 10-15 minutes, or until internal temp of 165F/74C). Remove chicken and shred with two forks.
  5. Stir in fish sauce, soy sauce, brown sugar, and lime juice. Season to taste with salt and pepper.
  6. While the broth simmers, cook rice noodles according to package directions. Drain and rinse with cold water to prevent sticking.
  7. Divide noodles among bowls. Top with shredded chicken, red onion, cilantro, basil, mint, and chili (if using). Ladle hot broth over the top. Serve with lime wedges, bean sprouts, sriracha, and hoisin sauce on the side for customizing.