Dairy-Free Pho Ga (Chicken Noodle Soup)

Ingredients

• 8 cups Chicken broth
• 1 lb Chicken thighs
• 8 oz Rice noodles
• 1 large Yellow onion
• 2 inch Ginger
• 3 whole Star anise
• 1 small Cinnamon stick
• 2 tbsp Fish sauce
• 1 tsp Salt
• 2 cups Bean sprouts
• 1/2 cup Thai basil
• 1/4 cup Cilantro
• 6 wedges Lime wedges
• 2 stalks Green onions

Instructions

1. 1To char the aromatics, place the 1 large yellow onion and the 2 inch ginger directly over an open flame on a gas burner set to medium-high heat, or under a broiler set to 450°F (232°C). Turn them occasionally for 5 to 10 minutes until their outsides are slightly blackened and they smell fragrant. Allow them to cool slightly, then peel the onion and ginger. Cut the 1 large yellow onion into quarters and roughly chop the 2 inch ginger.
2. 2In a large heavy-bottomed pot, combine the 8 cups of chicken broth, the quartered yellow onion, the roughly chopped ginger, 3 whole star anise, 1 small cinnamon stick, 2 tbsp fish sauce, and 1 tsp salt. Bring this mixture to a rolling boil over high heat, then reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes.
3. 3Add the 1 lb chicken thighs to the gently simmering broth. Continue to simmer, covered, for 20 minutes, or until the chicken is cooked through. To confirm doneness, an instant-read thermometer inserted into the thickest part of the chicken should register 165°F (74°C).
4. 4Carefully remove the 1 lb chicken thighs from the pot and place them on a clean cutting board. Using two forks, shred the chicken into bite-sized pieces and set it aside. Strain the flavorful broth through a fine-mesh sieve set over a clean bowl or another pot, discarding the solids (onion, ginger, star anise, cinnamon stick).
5. 5To cook the 8 oz rice noodles, bring 8 cups of water to a rolling boil in a large pot over high heat. Add the 8 oz rice noodles to the boiling water and cook for 3 to 5 minutes, stirring occasionally, until they are tender but still slightly firm to the bite. Immediately drain the noodles well in a colander.
6. 6Divide the cooked 8 oz rice noodles evenly among 6 serving bowls. Top the noodles in each bowl with the shredded chicken. Evenly arrange the 2 cups of bean sprouts, 1/2 cup of Thai basil, 1/4 cup of cilantro, and 2 stalks of thinly sliced green onions over the chicken.
7. 7Ladle the hot, strained broth over the noodles and toppings in each of the 6 bowls. Serve the pho immediately with the 6 lime wedges on the side, for squeezing into the soup as desired.

Substitutions

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