From craving to table
Instructions
- 1
In a large pot, combine chicken broth, onion, ginger, star anise, cloves, and cinnamon stick. Bring to a boil, then reduce heat and simmer for 15 minutes.
- 2
Add the chicken thighs or breasts to the pot and simmer for 15-20 minutes until cooked through. Remove chicken and set aside to cool slightly.
- 3
Strain the broth to remove spices, onion, and ginger. Return the clear broth to the pot.
- 4
Stir in fish sauce, soy sauce, sugar, salt, and pepper. Keep broth hot over low heat.
- 5
Meanwhile, cook rice noodles according to package instructions. Drain and set aside.
- 6
Shred the cooked chicken into bite-sized pieces.
- 7
To serve, divide noodles among 4 bowls. Top with shredded chicken.
- 8
Ladle hot broth over the noodles and chicken.
- 9
Garnish with bean sprouts, cilantro, basil, green onions, lime wedges, and sliced chili if desired.