Pho Ga (Vietnamese Chicken Noodle Soup)

• 1 whole chicken, about 3.5 lb
• 1 pieceginger, 3-inch, halved lengthwise
• 3 shallots, halved, unpeeled
• 2 star anises
• 1 cinnamon stick
• 1 tbspcoriander seeds
• 3 tbspfish sauce
• 1 tbspgranulated sugar
• 1 tbspsalt
• 12 ozrice noodles, flat, dried
• 1 white onion, sliced paper-thin
• 3 scallions, sliced
• 1/2 cupfresh cilantro, chopped
• 2 limes, cut in wedges
• 2 cupsbean sprouts
• 1 cupthai basil, leaves
• 2 thai chiles, sliced

quantities scale with servings

Method

1. 1

   Char ginger and shallots directly over a flame or under a broiler 5-8 min until blackened in spots. Rinse off the burnt bits.

2. 2

   Toast star anise, cinnamon, and coriander seeds in a dry pot 1-2 min until fragrant.

3. 3

   Add the chicken, charred aromatics, and 4 quarts water. Bring to a boil, skim the foam, then simmer gently 45 min until the chicken is cooked through.

4. 4

   Lift out the chicken, cool 10 min, then shred the meat. Return the bones to the pot and simmer 20 min more.

5. 5

   Strain the broth. Season with fish sauce, sugar, and salt.

6. 6

   Soak the noodles in hot water 8-10 min until tender, then drain. Divide among bowls with chicken and onion.

7. 7

   Ladle in boiling broth. Top with scallion and cilantro. Serve with lime, sprouts, basil, and chiles.