Seed Oil Free Gluten Free Chicken Pho

Total time1 hr 20 min

Prep time20 min

Cook time1 hr

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Ingredients

4 servings

For the broth

1 large yellow onion, halved through the root
1 piece (3 inches) fresh ginger, halved lengthwise
3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks)
8 cups low-sodium chicken broth
Swanson 100% Natural Chicken Broth - 32 Oz Swanson Chicken Broth - 14.5 oz Pacific Foods Organic Low Sodium Chicken Broth Pacific Foods Organic Free Range Chicken Broth Kettle & Fire Chicken Broth
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2 cups water
3 whole star anise
1 cinnamon stick (3 inches)
4 whole cloves
1 tsp coriander seeds
1 tsp fennel seeds
2 tbsp fish sauce
1 tsp sugar
1 tsp kosher salt, plus more to taste

For the noodles

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

For serving

4 scallions, thinly sliced (green tops only)
½ cup fresh cilantro leaves
2 cups bean sprouts
1 lime, cut into wedges
1–2 fresh thai chiles or jalapeños, thinly sliced (optional)
hoisin sauce, for serving (optional)
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 4–6 inches from the element for 8–10 minutes, turning once, until the cut surfaces are deeply charred and fragrant.
2
Toast the star anise, cinnamon stick, cloves, 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.

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