Pho Ga (Vietnamese Chicken Noodle Soup)

Instructions

1. 1

   Char the onion and ginger. Use an open flame or a broiler to char the outside of the onion and ginger until they are slightly blackened. Then peel the ginger and set both aside.

2. 2

   Prepare the spices. Toast the star anise, cloves, and cinnamon stick in a dry pan until fragrant.

3. 3

   Simmer the broth. In a large pot, add the chicken broth, charred onion, ginger, and toasted spices. Bring to a boil, then reduce heat and simmer for 30 minutes to infuse the flavors.

4. 4

   Cook the chicken. Add the chicken breast to the broth and poach it over medium heat until cooked through, about 20-30 minutes. Remove the chicken, let it cool, then shred it into bite-sized pieces.

5. 5

   Prepare the rice noodles. While the chicken is cooking, prepare the rice noodles according to the package instructions, then rinse under cold water to stop the cooking process.

6. 6

   Strain the broth. Remove the onion, ginger, and spices from the broth and discard them. Season the broth with fish sauce to taste.

7. 7

   Assemble the bowls. Divide the cooked rice noodles among serving bowls. Top with shredded chicken.

8. 8

   Serve. Pour the hot broth over the noodles and chicken. Serve with cilantro, bean sprouts, lime wedges, sliced jalapeño, and basil leaves on the side for garnishing.