You are here: Home » Recipes » Chicken Pho Noodle Bowl Chicken Pho Noodle Bowl Yield 6 to 8 servings PrintEmail Ingredients 2 -- yellow onions, peeled and halved2 -- fresh ginger, each 3 inches long; 1 piece halved lengthwise, the other piece thinly grated, divided1 tablespoon whole black peppercorns1 -- star anise3 sticks cinnamon1 clove garlic, smashed2 tablespoons whole coriander seeds1 -- chicken (3 1/2 to 4 pounds), rinsed and patted dry with paper towels -- Water, as needed1 tablespoon fish sauce3 ounces (1/2 bag) thin rice noodles -- Fresh bean sprouts -- Fresh Thai basil -- Fresh mint1 cup fresh cilantro, chopped -- Fresh green basil2 -- limes, each cut into quarters -- Sea salt -- Freshly ground black pepper1 to 2 -- serrano peppers, thinly diced -- Hoisin sauce -- Sriracha chile sauce Instructions 1. In a dry, heavy stockpot or Dutch oven, over high heat, place the onions and ginger halves, cut-sides down; allow them to cook until blackened. Add the peppercorns, star anise, cinnamon, cloves, garlic and coriander seeds. Place the chicken on top and add enough cold water to cover. Bring the mixture to a boil, keeping heat at high temperature. Add the fish sauce and allow to boil for 1 minute more. Reduce heat to low and let simmer, partially covered, until chicken is cooked through, about 30 minutes. 2. Remove the chicken from the pot and set aside to cool. When chicken is cool enough to handle, remove meat from bones and shred, discarding the skin and bones. Strain the remaining broth into a second pot and keep it over low heat; discard solids. 3. Bring another large pot of water to a boil. 4. Meanwhile, in a bowl of cold water, soak the rice noodles for about 10 minutes. Add the noodles to the boiling water and cook until al dente, 2 to 3 minutes. Drain and rinse noodles well under cold water; drain. 5. To serve: In large bowls, lay down a bed of the remaining grated ginger, bean sprouts, Thai basil, mint, cilantro, green basil and some freshly squeezed lime juice. Top with the chicken, then ladle the hot broth over the top. Serve with sea salt, black pepper, serrano peppers, hoisin sauce and Sriracha chile sauce on the side. Makes 6 to 8 servings.