Dairy-Free Egg-Free Vietnamese Chicken Pho

Ingredients

• 8 cups Chicken Broth
• 8 oz Rice Noodles
• 2 cups Cooked Chicken Breast
• 1 medium Yellow Onion
• 2 inches Ginger
• 4 whole Star Anise
• 1 small Cinnamon Stick
• 2 tablespoons Fish Sauce
• 1 tablespoon Soy Sauce
• 1 whole Lime
• 1/4 cup Fresh Cilantro
• 1/4 cup Fresh Basil
• 2 cups Bean Sprouts
• 1 small Jalapeno

Instructions

1. 1Peel the 1 medium Yellow Onion and cut it in half. Peel the 2 inches Ginger and slice it into 1/4-inch thick pieces. Place the onion halves and ginger slices in a dry 10-inch skillet over medium-high heat, or directly over a medium-high open flame. Cook for 5-7 minutes, turning occasionally, until the surfaces are slightly blackened and fragrant.
2. 2In a large 6-quart pot, combine the 8 cups Chicken Broth, the charred 1 medium Yellow Onion halves, the charred 2 inches Ginger slices, 4 whole Star Anise, 1 small Cinnamon Stick, 2 tablespoons Fish Sauce, and 1 tablespoon Soy Sauce. Bring the mixture to a rolling boil over high heat (212°F / 100°C), then reduce the heat to low to maintain a gentle simmer. Cook for 30-40 minutes, allowing the flavors to meld.
3. 3While the broth simmers, place the 8 oz Rice Noodles in a large heatproof bowl. Pour enough very hot tap water (around 180°F / 82°C) over the noodles to fully submerge them. Let the noodles soak for 8-10 minutes, or until they are tender but still slightly firm to the bite; drain the noodles thoroughly and set them aside.
4. 4Carefully pour the simmering broth through a fine-mesh sieve into another clean large pot or heatproof bowl, discarding the solids (charred onion, ginger, star anise, cinnamon stick). Shred the 2 cups Cooked Chicken Breast into bite-sized pieces. Roughly chop the 1/4 cup Fresh Cilantro and 1/4 cup Fresh Basil. Rinse the 2 cups Bean Sprouts.
5. 5Divide the drained 8 oz Rice Noodles evenly among four serving bowls. Arrange the shredded 2 cups Cooked Chicken Breast on top of the noodles in each bowl. Garnish each bowl with the chopped 1/4 cup Fresh Cilantro, chopped 1/4 cup Fresh Basil, and rinsed 2 cups Bean Sprouts.
6. 6Ladle the hot, strained broth carefully over the noodles and chicken in each bowl, ensuring everything is submerged. Cut the 1 whole Lime into wedges and slice the 1 small Jalapeno into thin rounds. Serve immediately with the 1 whole Lime wedges and sliced 1 small Jalapeno on the side.

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