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

Ingredients

• 8 cups Chicken broth
• about 450 g Chicken breast
• about 225 g Rice noodles
• 1 medium Yellow Onion
• 5.08 cm Ginger
• 3 whole Star anise
• 1 piece Cinnamon stick
• 2 tablespoons Fish sauce (Red Boat brand)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 stalks Green onions
• 0.25 cup Cilantro
• 4 wedges Lime wedges

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

Instructions

1. 1To begin, prepare the aromatics: cut the 1 medium yellow onion in half. Slice the 5.08 cm of ginger into 0.635 cm (0.6 cm) thick rounds. In a large heavy-bottomed pot (at least 6-quart capacity), combine the 8 cups of chicken broth, the halved 1 medium yellow onion, the sliced 5.08 cm of ginger, 3 whole star anise, and 1 piece of cinnamon stick.
2. 2Place the pot over high heat and bring the mixture to a rolling boil (100°C / 100°C). Once boiling, reduce the heat to low, so the liquid maintains a gentle simmer with small bubbles consistently breaking the surface. Allow it to simmer gently for 20 minutes.
3. 3Carefully add the about 450 g of chicken breast to the simmering broth. Continue to simmer over low heat for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C when measured with a meat thermometer at its thickest part. The chicken should appear opaque throughout.
4. 4Remove the cooked chicken breast from the pot and place it on a clean cutting board. Let it cool for 5 minutes, then use two forks to shred the chicken into bite-sized pieces. Set the shredded chicken aside.
5. 5Carefully pour the broth through a fine-mesh sieve into another large pot or a heatproof bowl, discarding the cooked onion, ginger, star anise, and cinnamon stick. Return the strained broth to the pot and stir in the 2 tablespoons of fish sauce, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Keep the broth warm over very low heat.
6. 6In a separate large pot, fill it with water and bring it to a rolling boil over high heat (100°C / 100°C). 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 (al dente). They should be pliable and no longer hard. Immediately drain the noodles in a colander and rinse them thoroughly under cold running water to prevent them from sticking together.
7. 7Prepare the garnishes: Thinly slice the 2 stalks of green onions. Roughly chop the 0.25 cup of cilantro. The 4 lime wedges are ready to use. Divide the cooked and rinsed about 225 g of rice noodles evenly among four serving bowls. Arrange the shredded about 450 g of chicken breast on top of the noodles in each bowl.
8. 8Ladle the hot, seasoned broth over the chicken and noodles in each bowl, ensuring everything is submerged. Garnish each bowl with the sliced 2 stalks of green onions and chopped 0.25 cup of cilantro. Serve immediately with the 4 lime wedges on the side for squeezing into the soup.

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