Phở Gà (Chicken Noodle Soup)

Ingredients

• 8 cups Chicken broth
• 1 pound Chicken breast
• 8 ounces Rice noodles (Banh Pho)
• 1 large Onion
• 2 inches Ginger
• 3 pieces Star anise
• 1 piece Cinnamon stick
• 2 tablespoons Fish sauce alternative (soy sauce)
• 1 teaspoon Sugar
• 0.25 cup Green onions
• 0.25 cup Cilantro
• 1 cup Bean sprouts
• 4 wedges Lime wedges

Instructions

1. 1Place the 1 large onion and the 2 inches of ginger directly onto a stovetop burner. Turn the burner to medium heat. Cook the onion and ginger for 10-15 minutes, turning them occasionally with tongs, until their skins are charred black on all sides. Carefully remove the charred onion and ginger from the burner and set them aside.
2. 2In a large heavy-bottomed pot, combine the 8 cups of chicken broth, the charred 1 large onion, the charred 2 inches of ginger, the 3 pieces of star anise, and the 1 cinnamon stick. Place the pot over high heat and bring the mixture to a rolling boil. Immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently for at least 30 minutes.
3. 3Carefully add the 1 pound of chicken breast to the simmering broth. Cover the pot again and continue to simmer for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer. Using tongs, remove the cooked chicken breast from the broth and place it on a cutting board to cool slightly for at least 5 minutes.
4. 4Once the 1 pound of chicken breast is cool enough to handle, shred or slice it into bite-sized pieces. While the chicken cools, use a slotted spoon or tongs to remove and discard the 1 large onion, 2 inches of ginger, 3 pieces of star anise, and 1 cinnamon stick from the broth. Stir the 2 tablespoons of fish sauce alternative (soy sauce) and the 1 teaspoon of sugar into the hot broth until they are fully dissolved.
5. 5Bring a separate pot of water to a rolling boil over high heat. Add the 8 ounces of rice noodles (Banh Pho) to the boiling water and cook for 3-5 minutes, or until the noodles are tender but still firm to the bite. Immediately drain the cooked noodles in a colander and rinse them thoroughly under cool running water to prevent them from sticking together. Let them drain completely.
6. 6Divide the drained 8 ounces of rice noodles evenly among four serving bowls. Arrange the shredded or sliced 1 pound of chicken breast pieces over the noodles in each bowl. Evenly sprinkle the 0.25 cup of green onions and the 0.25 cup of cilantro over the chicken and noodles in each bowl.
7. 7Carefully ladle the hot, seasoned broth over the noodles, chicken, 0.25 cup of green onions, and 0.25 cup of cilantro in each of the four serving bowls. Serve the Phở Gà immediately, offering the 1 cup of bean sprouts and the 4 lime wedges on the side for each person to add to their bowl as desired.

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