Anti Inflammatory Chicken Pho

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 15 min

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Ingredients

4 servings

For the broth

1 large yellow onion, halved through the root
3-inch piece fresh ginger, halved lengthwise
3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks)
8 cups low-sodium chicken broth
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2 cups water
3 whole star anise
4 whole cloves
1 cinnamon stick
1 tsp coriander seeds
1 tsp fennel seeds
2 tbsp fish sauce, plus more to taste
1 tsp sugar
Ingredient note
Added sugar is limited on an anti-inflammatory diet because it can promote inflammation, but the small amount (~1/4 tsp per serving) of white sugar here is likely fine. If you prefer to always avoid white sugar, please tap it and change its rating to Red.
1 tsp kosher salt, plus more to taste

For the noodles

8 oz dried flat rice noodles (banh pho, medium width)

For serving

2 cups bean sprouts
1 cup fresh thai basil leaves
4 green onions, thinly sliced
½ cup fresh cilantro leaves
1 lime, cut into wedges
2 fresh red or green chiles, thinly sliced (optional)
hoisin sauce, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
sriracha, for serving (optional)

Instructions

1
Set your oven broiler to high (or use tongs to hold the onion halves and ginger directly over a gas burner flame). Place the onion halves and ginger cut-side up on a foil-lined baking sheet and broil 4–5 inches from the element for 8–10 minutes, turning once, until the cut surfaces are deeply charred and blackened in spots. Set aside.
2
Toast the star anise, cloves, cinnamon stick, coriander seeds, and fennel seeds in a dry small skillet over medium heat, stirring frequently, for 2–3 minutes until fragrant and lightly darkened — watch closely, as the spices can scorch quickly. Remove from heat immediately.

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