Gluten-Free Chicken Pho

Instructions

1. 1Place the 1 medium yellow onion and the 5.08 cm of ginger directly over an open flame on a gas stove burner or under a broiler preheated to high (260°C / 260°C). Char them for 5-10 minutes per side, turning as needed, until the outsides are slightly blackened and fragrant. Carefully remove them and let them cool on a plate for at least 5 minutes.
2. 2In a large heavy-bottomed pot, combine the 8 cups of chicken broth, the charred 1 medium yellow onion, the charred 5.08 cm of ginger, the 3 whole star anise, and the 1 cinnamon stick. 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 about 680 g of boneless, skinless chicken thighs to the simmering broth. Continue to simmer, covered, for 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C when checked with a meat thermometer.
4. 4Carefully remove the cooked about 680 g of chicken thighs from the pot and place them on a clean cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the broth in the pot to a gentle simmer over low heat.
5. 5Place a fine-mesh sieve over a clean bowl or a second large pot. Carefully pour the broth through the sieve, discarding the solids (charred onion, charred ginger, star anise, and cinnamon stick). Return the clear, strained broth to the large pot and stir in the 2 tablespoons of fish sauce.
6. 6Bring a large pot of water to a rolling boil over high heat. Add the about 225 g of rice noodles to the boiling water and cook for 3-5 minutes, stirring occasionally, until the noodles are tender but still slightly firm to the bite. Immediately drain the noodles in a colander and rinse them thoroughly under cool running water to stop the cooking and prevent sticking.
7. 7Divide the cooked about 225 g of rice noodles evenly among 4 individual serving bowls. Top the noodles in each bowl with the shredded about 680 g of chicken, 2 cups of bean sprouts, 1/2 cup of Thai basil, 1/4 cup of cilantro, and the 2 stalks of thinly sliced green onions.
8. 8Carefully ladle the hot, seasoned broth over the noodles and toppings in each of the 4 serving bowls. Serve immediately with the 4 lime wedges, 2 tablespoons of hoisin sauce, and 1 teaspoon of sriracha on the side for each person to add as desired.

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