Dairy-Free Vietnamese Chicken and Rice Noodle Soup (Pho Ga)

Ingredients

• 8 cups Chicken broth
• 1.5 lbs Boneless, skinless chicken thighs
• 8 oz Rice noodles (banh pho)
• 1 medium Yellow onion
• 2 inch Ginger
• 4 whole Star anise
• 1 stick Cinnamon stick
• 2 tbsp Fish sauce
• 1 tbsp Soy sauce
• 1 tsp Brown sugar
• 1/4 cup Green onions
• 1/4 cup Cilantro
• 1 cup Bean sprouts
• 4 wedges Lime wedges
• 1/4 cup Thai basil

Instructions

1. 1In a large heavy-bottomed pot, combine the 8 cups of chicken broth, the 1.5 lbs of boneless, skinless chicken thighs, the 1 medium yellow onion (peeled and halved), the 2 inch ginger (peeled and halved lengthwise), the 4 whole star anise, and the 1 stick cinnamon stick. Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low, cover the pot, and simmer gently for 20 to 25 minutes, or until the chicken is cooked through; the chicken is done when an instant-read thermometer registers 165°F (74°C) and it is no longer pink inside.
2. 2Carefully remove the 1.5 lbs of cooked chicken thighs from the pot using tongs and place them on a clean cutting board. Using two forks, shred the chicken into bite-sized pieces. Strain the broth through a fine-mesh sieve set over a clean bowl or pot, discarding the onion, ginger, star anise, and cinnamon stick.
3. 3Return the strained broth to the large heavy-bottomed pot. Stir in the 2 tablespoons of fish sauce, the 1 tablespoon of soy sauce, and the 1 teaspoon of brown sugar. Bring the broth to a gentle simmer over medium heat (300-325°F or 150-160°C) and let it simmer for 5 minutes to allow the flavors to meld; keep the broth hot while you prepare the noodles.
4. 4Bring a separate large pot of water to a rolling boil over high heat (212°F or 100°C). Add the 8 oz of rice noodles to the boiling water and cook for 5 to 10 minutes, stirring occasionally, until they are tender but still have a slight bite. Drain the noodles thoroughly in a colander and rinse them briefly under cold running water to prevent them from sticking together.
5. 5Divide the cooked and rinsed 8 oz of rice noodles evenly among 4 large soup bowls. Top the noodles in each bowl with a generous portion of the shredded chicken.
6. 6Carefully ladle the hot simmering broth over the noodles and chicken in each bowl, ensuring each bowl receives a good amount of broth.
7. 7Garnish each bowl generously with the 1/4 cup of chopped green onions, the 1/4 cup of chopped cilantro, the 1 cup of fresh bean sprouts, and the 4 lime wedges. Add a few leaves of Thai basil to each bowl just before serving.

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