Vietnamese Chicken Pho (Soy-Free)

Ingredients

• 1 each Chicken carcass
• about 450 g Chicken thighs
• 1 large Onion
• 4 slices Ginger
• 3 each Star anise
• 1 each Cinnamon stick
• 3 each Cloves
• 3 tablespoons Fish sauce alternative (coconut aminos)
• about 340 g Rice noodles (pho noodles)
• 2 cups Bean sprouts
• 1/2 cup Thai basil
• 1/4 cup Cilantro
• 2 each Green onions
• 4 each Lime wedges

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

Instructions

1. 1Preheat your oven to about 205°C (200°C). Cut the 1 large onion in half and place the halves, along with the 4 slices of ginger, on a baking sheet. Roast for 15-20 minutes, or until the onion is slightly charred and softened.
2. 2In a large heavy-bottomed pot (at least 8-quart capacity), combine the 1 chicken carcass, the roasted 1 large onion halves, the roasted 4 slices of ginger, the 3 star anise, the 1 cinnamon stick, and the 3 cloves. Add enough cold water to cover all ingredients by at least 5.08 cm (5 cm), which is approximately 10-12 cups of water. Bring the mixture to a rolling boil over high heat, then reduce the heat to low, cover the pot, and simmer gently for 1 hour.
3. 3After the broth has simmered for 1 hour, add the about 450 g of chicken thighs to the pot and continue to simmer gently for an additional 30 minutes, or until the chicken thighs reach an internal temperature of 80°C when measured with a meat thermometer. Carefully remove the cooked about 450 g of chicken thighs from the pot and place them on a plate to cool for 5-10 minutes. Once slightly cooled, use two forks to shred the chicken meat from the bones and set the shredded chicken aside.
4. 4Carefully strain the broth through a fine-mesh sieve into a clean pot or a large heatproof bowl, discarding all the solids (chicken carcass, onion, ginger, star anise, cinnamon stick, cloves). Stir the 3 tablespoons of fish sauce alternative (coconut aminos) into the hot broth, then keep the broth warm over low heat.
5. 5Bring a large pot of water to a rolling boil over high heat, then add the about 340 g of rice noodles and cook for 5-7 minutes, stirring occasionally, until they are tender but still have a slight bite. Drain the cooked about 340 g of rice noodles thoroughly in a colander, and then slice the 2 green onions thinly.
6. 6Divide the cooked about 340 g of rice noodles evenly among four large serving bowls, then top the noodles in each bowl with the shredded about 450 g of chicken thighs. Arrange a generous portion of the 2 cups of bean sprouts, the 1/2 cup of Thai basil leaves, the 1/4 cup of cilantro leaves, and the sliced 2 green onions over the chicken and noodles in each bowl. Carefully ladle the hot broth over all the ingredients in each bowl and serve immediately with the 4 lime wedges on the side for squeezing into the soup.

Substitutions

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