Dairy-Free Vietnamese Chicken Pho Breakfast

Ingredients

• 8 cups Chicken Bone Broth
• about 225 g Rice Noodles
• about 450 g Boneless, Skinless Chicken Thighs
• 3 pieces Star Anise
• 1 stick Cinnamon Stick
• 5.08 cm Ginger
• 2 tablespoons Fish Sauce
• 1 tablespoon Soy Sauce
• 1/2 cup Green Onions
• 1/4 cup Cilantro
• 1 cup Bean Sprouts
• 1/4 cup Thai Basil
• 4 wedges Lime Wedges
• 1 teaspoon Chili Garlic Sauce (optional)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Char the 5.08 cm of ginger by placing it on a baking sheet and broiling on high heat (approximately 260°C / 260°C) for 5-7 minutes, turning once with tongs, until the skin is blackened and blistered. Let the charred ginger cool for 5 minutes, then carefully peel off the burnt outer skin using a knife or spoon. Slice the peeled 5.08 cm of ginger into 1.27 cm pieces.
2. 2In a large 8-quart heavy-bottomed pot, combine the 8 cups of Chicken Bone Broth, the sliced 5.08 cm of ginger, 3 pieces of Star Anise, 1 stick of Cinnamon Stick, 2 tablespoons of Fish Sauce, and 1 tablespoon of Soy Sauce. Bring the mixture to a rolling boil over high heat (approximately 100°C / 100°C), then immediately reduce the heat to low, cover the pot, and simmer gently for 30 minutes to allow the flavors to combine.
3. 3Add the about 450 g of Boneless, Skinless Chicken Thighs to the simmering broth. Increase the heat to medium and cook for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 80°C when measured with a meat thermometer, and the meat is tender.
4. 4Carefully remove the cooked about 450 g of chicken thighs from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. While the chicken cools, chop the 1/2 cup of Green Onions into thin slices and the 1/4 cup of Cilantro into small pieces; ensure the 1 cup of Bean Sprouts, 1/4 cup of Thai Basil, and 4 wedges of Lime are clean and ready to use.
5. 5Bring a medium-sized pot of water to a rolling boil (approximately 100°C / 100°C). Add the about 225 g of Rice Noodles and cook for 3-5 minutes, or until they are tender but still slightly firm to the bite. Immediately drain the noodles in a colander and rinse them under cold water to prevent sticking, then drain well again.
6. 6Divide the cooked about 225 g of Rice Noodles evenly among four large soup bowls. Distribute the shredded about 450 g of chicken evenly over the noodles in each bowl, then arrange a portion of the 1 cup of Bean Sprouts over the chicken in each bowl. Carefully ladle the hot broth from the pot over the noodles, chicken, and bean sprouts in each bowl. Garnish each bowl with the chopped 1/2 cup of Green Onions, the chopped 1/4 cup of Cilantro, and the 1/4 cup of Thai Basil, placing one of the 4 wedges of Lime on the side of each bowl. Serve immediately, offering the 1 teaspoon of Chili Garlic Sauce on the side for those who desire it.

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