Vietnamese Pho-Spiced Chicken Noodle Soup

Ingredients

• 1 whole chicken (3-4 lbs) or 3 lbs chicken backs and necks
• 3 star anise
• 1 cinnamon stick
• 4 whole cloves
• 1 tablespoon coriander seeds
• 2-inch piece fresh ginger, halved and charred
• 1 large onion, halved and charred
• 3 tablespoons fish sauce
• 1 tablespoon sugar
• 10 cups water
• 12 oz flat rice noodles
• Fresh Thai basil, bean sprouts, lime wedges, hoisin, and sriracha for serving
• 3 green onions, sliced
• Salt to taste

Instructions

1. 1

   Toast star anise, cinnamon, cloves, and coriander seeds in a dry skillet over medium heat for 2 minutes until fragrant. Place in a cheesecloth sachet or tea ball.

2. 2

   Char the ginger and onion halves directly over a gas flame or under the broiler until slightly blackened, about 5 minutes. This adds depth and color to the broth.

3. 3

   Place chicken, charred ginger, charred onion, and spice sachet in a large pot. Cover with 10 cups of cold water and bring to a boil.

4. 4

   Skim off any foam that rises to the surface. Reduce heat and simmer for 1 hour until chicken is very tender.

5. 5

   Remove chicken and let cool slightly. Pull meat from the bones and shred. Return bones to the pot and simmer broth for another 30 minutes.

6. 6

   Strain broth through a fine-mesh sieve. Discard solids. Season broth with fish sauce and sugar. Taste and adjust.

7. 7

   Soak rice noodles in hot water for 10 minutes, then drain. Divide noodles and shredded chicken among bowls. Ladle hot broth over the top. Serve with basil, bean sprouts, lime, hoisin, and sriracha.