Ingredients
The following ingredients have 4 Servings
- 1 small onion, halved
- 1 inch whole ginger, peeled and sliced thin
- 1 tablespoon whole black peppercorns
- 3 whole star anise, or 2 teaspoons anise seeds
- 1 teaspoons fennel seed (see notes)
- 1 pound chicken skinless thighs or breast (see notes)
- 6 cups (1 ¼ quarts) chicken broth
- 1 cup water
- 2 cinnamon sticks
- ½ cup cilantro, about one small bunch
- 2 tablespoons fish sauce
- 1 tablespoon gluten-free soy sauce or tamari
- 2 teaspoons cane sugar, or maple syrup (optional)
- Kosher salt, to taste
- 10 oz (250 grams) gluten-free flat rice noodles
- Sliced jalapeño, or red chiles
- 2 cups mung bean sprouts
- Sliced green onion
- Fresh torn cilantro and/or thai basil
- Lime (fresh squeezed)
Instruction
- Place sliced onion and ginger cut-side-down into a large soup pot and char on high heat until onions are slightly blackened and fragrant, about 4-5 minutes (turning onions once to brown on both sides). Add the peppercorn, star anise, and fennel seed to the pot and toast on medium with the onion and ginger until fragrant, around 1-2 minutes more.
- Place chicken, water, broth, cinnamon stick, and cilantro in the pot. Bring broth to a quick boil then cover and simmer for 15 to 20 minutes or until chicken is cooked through. Remove chicken (internal temperature should be at least 160F). Set aside.
- Strain broth or use a slotted spoon to remove the solids from the onion, ginger, star anise, pepper, and cilantro. Add the fish sauce, gluten-free soy sauce (tamari), and sugar to broth. Keep at a gentle simmer for an additional 15- 20 minutes to allow pho to become seasoned, then taste and add kosher salt as needed.
- While broth is simmering, prepare the noodles according to package directions. Once cooled, use the tongs of a fork to shred the chicken and set aside.
- Place cooked rice noodles into a large soup bowl and top shredded chicken. Add a few ladles of broth into the bowl and top with mung beans, fresh herbs, sliced green onions, sliced peppers, and a squeeze of lime.