Chicken Pho

• Chicken thigh(700 g)
• Rice Noodles(250 g)
• Chicken Stock(1.5 L)
• Onion(1)
• Ginger(1)
• Garlic(4 cloves)
• Star Anise(2)
• Cinnamon(1 tsp)
• Fish sauce(3 tbsp)
• Brown sugar(2 tsp)
• Carrot(1)
• Bean Sprouts(150 g)
• Fresh cilantro(15 g)
• Fresh basil(15 g)
• Lime(2)
• Chili pepper(1)optional
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Thinly slice the {Onion}, slice the {Ginger}, smash the {Garlic}, peel the {Carrot} into ribbons or thin slices, roughly shred the {Fresh cilantro} and {Fresh basil}, cut the {Lime} into wedges, and thinly slice the {Chili pepper} if using.

   ~15 min

2. 2

   Add the {Chicken thigh}, {Chicken Broth}, {Onion}, {Ginger}, {Garlic}, {Star Anise}, {Cinnamon}, {Fish sauce}, {Brown sugar}, {Salt}, and {Black pepper} to a large pot. Bring to a gentle boil over medium-high heat.

   ~10 min

3. 3

   Lower the heat and simmer gently for 30 minutes, skimming the surface a couple of times, until the {Chicken thigh} is tender and the broth is fragrant.

   ~30 min

4. 4

   Lift out the chicken and shred it into bite-size pieces. Strain the broth back into the pot, discarding the solids, then return the shredded chicken and add the {Carrot}. Simmer for 5 minutes.

   ~5 min

5. 5

   Add the {Rice Noodles} to the broth and cook for 4 minutes, or until just tender. Stir gently so the noodles loosen and the chicken stays evenly distributed through the soup.

   ~4 min

6. 6

   Ladle the pho into bowls and top with the {Bean Sprouts}, {Fresh cilantro}, {Fresh basil}, {Lime}, and {Chili pepper} if using. Serve right away with extra lime on the side.

   ~1 min