Gluten-Free Pho Ga (Chicken Noodle Soup)

Ingredients

• 8 cups Chicken Broth
• 1 lb Chicken Thighs
• 8 oz Rice Noodles (Gluten-Free)
• 2 slices Ginger
• 3 each Star Anise
• 1 each Cinnamon Stick
• 2 tbsp Fish Sauce
• 1/4 cup Green Onions
• 1/4 cup Cilantro
• 2 cups Bean Sprouts
• 4 each Lime Wedges
• 1 optional Jalapeno Slices

Instructions

1. 1In a large heavy-bottomed pot (at least 8-quart capacity), combine the 8 cups of chicken broth, 1 lb of chicken thighs, 2 slices of ginger, 3 each of star anise, and 1 each of cinnamon stick. Bring the mixture to a rolling boil over high heat (212°F / 100°C). Immediately reduce the heat to low to maintain a gentle simmer and cook for 45-55 minutes, until the chicken thighs are cooked through and very tender, reaching an internal temperature of 165°F (74°C).
2. 2Carefully remove the cooked 1 lb of chicken thighs from the pot and place them on a clean cutting board or plate. Allow the chicken to cool for 5-10 minutes until it is safe to handle. Using two forks, shred the chicken meat into bite-sized pieces, then discard any bones and skin.
3. 3Using a fine-mesh sieve, carefully strain the broth from the pot into a large heatproof bowl, removing and discarding the 2 slices of ginger, 3 each of star anise, and 1 each of cinnamon stick. Return the strained broth to the large heavy-bottomed pot.
4. 4Add the 2 tbsp of fish sauce to the strained broth in the pot. Stir to combine and keep the broth warm over very low heat (around 180°F / 82°C).
5. 5In a separate medium pot (at least 4-quart capacity), bring 6-8 cups of water to a rolling boil over high heat (212°F / 100°C). Add the 8 oz of gluten-free rice noodles to the boiling water and cook for 3-5 minutes, stirring occasionally, until the noodles are tender but still firm to the bite (al dente). Drain the noodles thoroughly in a colander.
6. 6Divide the drained 8 oz of cooked rice noodles evenly among four serving bowls. Top each portion of noodles with the shredded chicken. Evenly distribute the 1/4 cup of green onions, 1/4 cup of cilantro, and 2 cups of bean sprouts over the chicken and noodles in each bowl.
7. 7Carefully ladle the hot broth from the pot over the noodles, chicken, and garnishes in each serving bowl, ensuring everything is submerged.
8. 8Serve the pho immediately with 4 each of lime wedges on the side for squeezing, and 1 optional jalapeno slices for those who desire extra spice.

Substitutions

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