Chicken Pho with Rice Noodles

• 8 cups chicken broth
• 2 star anise pods
• 1 cinnamon stick
• 3 slices fresh ginger
• 2 cloves garlic, smashed
• 1 lb boneless chicken thighs, thinly sliced
• 8 oz rice stick noodles
• 1/4 cup fresh lime juice
• 2 tablespoons fish sauce
• 1/4 cup chopped cilantro
• 1/4 cup sliced green onions
• 1/4 cup sliced Thai basil leaves
• 1/2 cup bean sprouts
• 1 jalapeno, thinly sliced
• 1 lime, cut into wedges

Steps

1. 1 In a large pot, bring chicken broth to a boil. Add star anise, cinnamon stick, ginger, and garlic. Simmer for 20 minutes.
2. 2 Add chicken to the broth and cook until just done, about 5 minutes. Remove chicken and set aside.
3. 3 Meanwhile, cook rice noodles according to package instructions and divide among serving bowls.
4. 4 Strain the broth, discarding the spices. Return to the pot and add lime juice and fish sauce. Taste and adjust seasoning if necessary.
5. 5 Slice the cooked chicken and place over the noodles in each bowl.
6. 6 Ladle the hot broth over the chicken and noodles.
7. 7 Top with cilantro, green onions, Thai basil, bean sprouts, and jalapeno slices.
8. 8 Serve immediately with lime wedges on the side.

Equipment

• Large pot
• Cutting board
• Knife
• Measuring cups and spoons

Variations

• For a vegetarian option, replace chicken with firm tofu and adjust broth seasoning accordingly.

Substitutions

• If Thai basil isn't available, regular basil can be used as a substitute.

Pairings

• Fresh Vietnamese iced coffee for a delightful contrast.

Nutrition

Tips

• For extra flavor, roast the star anise and cinnamon stick before adding to the broth.
• Adjust the spice level with more or less jalapeno to suit your taste.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with a side of crispy spring rolls for a complete Vietnamese meal experience.

FAQ