Pho-ish Chicken

• 2 unpeeled yellow onions, quartered
• 1 1/2” piece of ginger, cut into 3 pieces and smashed
• 6-8 c good quality chicken broth or stock
• 3 whole star anise
• 1/2 cinnamon stick (about 3”)
• 1 tsp coriander seeds
• 2 tsp sugar
• 1 pound boneless, skinless chicken thighs (I used Mary’s chicken – 7 thighs were in a pound, but the only reason that matters is that the cooking time might need to be increased with bigger thighs).
• 1 T (or to taste) fish sauce (I use Red Boat)
• 8 oz thin dried rice noodles, cooked according to package directions
• Garnishes: Your choice of sliced green onions, bean sprouts, torn basil leaves (Thai basil is perfect but regular works too), chopped cilantro leaves, thinly sliced jalapenos.
• Serve with quartered limes and sriracha sauce and/or hoisin sauce

Heat oven to 400 degrees. Line a pan with aluminum foil, place the onions, cut side down, and the ginger on the foil and roast in the oven for 30 minutes. Rinse the onions to cool and then peel off outer layer and cut off tops and bottoms.   Add the onions and the ginger to the chicken broth. Add the anise, cinnamon, coriander, and sugar, bring to a boil, then reduce the heat and simmer for 10 minutes. With a slotted spoon or small strainer, remove the chunky things from the broth. Add the chicken thighs to the strained broth and simmer for another 15 -20 minutes or until the thighs are just cooked. Remove the thighs and either cut up or shred with forks.   If you want a clear broth, as is typical in pho, you should strain the broth, using a fine mesh strainer. .

Add about half of the cut-up thighs back into the broth and stir in the fish sauce.  Reheat, if necessary.

Dish up the cooked noodles into soup bowls; add the chicken and broth and top with the garnishes of your choice (see above).

Save the remainder of the chicken for a Banh Mi sandwich, a chicken salad, or fried rice. Freeze leftover Pho for another day.

Recipe provided by Big Little Meals and Andy and Ann