Loading...Ingredients
Units Scale
- 8 cups chicken broth (homemade or store-bought)
- 1 lb boneless, skinless chicken breasts
- 1 onion, halved and unpeeled
- 1 3-inch piece of fresh ginger, sliced
- 3–4 cloves garlic, smashed
- 2–3 star anise
- 3–4 whole cloves
- 1 cinnamon stick
- 1 tablespoon coriander seeds
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- Rice noodles, prepared according to package instructions
- Fresh herbs (cilantro, mint, Thai basil)
- Bean sprouts
- Lime wedges
- Sliced chili (optional)
Instructions
Broth Preparation:
- In a large pot, combine chicken broth, chicken breasts, onion, ginger, garlic, star anise, cloves, cinnamon sticks, and coriander seeds. Bring to a simmer over medium heat.
Cook Chicken:
- Simmer until the chicken is cooked through, about 20-25 minutes. Remove the chicken and shred it using two forks.
Strain Broth:
- Strain the broth to remove the solids. Return the clear broth to the pot.
Season the Broth:
- Add fish sauce, soy sauce, and sugar to the broth. Adjust the seasoning to taste.
Assemble Bowls:
- In serving bowls, place a portion of rice noodles and shredded chicken.
Pour Broth:
- Ladle the hot broth over the noodles and chicken in each bowl.
Garnish:
- Top the bowls with fresh herbs (cilantro, mint, Thai basil), bean sprouts, and lime wedges. Add sliced chili if you like it spicy.
Serve:
- Serve immediately, allowing each person to customize their bowl with additional lime juice, herbs, and other condiments.