Pho Ga – Vietnamese Chicken Noodle Soup

• 2 quart cartons of Organic Chicken Broth
• 1 white onion
• 3-inch chunk of ginger
• 2 tbl whole coriander seeds
• 4 whole cloves
• 2 whole star anise
• 2 tbl sugar
• 2 tbl fish sauce
• Cilantro stems
• Cheesecloth
• For Service
• 1 lb dried rice noodles
• Bean sprouts
• Cilantro tops
• Shaved red onions
• Lime, cut into 4 wedges
• Sliced jalapeno
• Sriracha hot sauce
• Hoisin sauce

1. 1. Cut the onion in half and place with ginger and onion on a small baking sheet.
2. 2. Broil in oven on high for 15 minutes, turn the onion and ginger occasionally, to get an even carmelization. Set aside to cool.
3. 3. Put chicken broth in a large stockpot and set over a low flame. In separate pot, heat a couple of quarts of water for the noodles.
4. 4. Prepare a Bouquet Garni by placing the coriander, cloves, star anise and cilantro stems in a cheesecloth sachet, tie with twine and place in the broth.
5. 5. Skin and chop ginger and slice the chicken breast into 1/4" strips.
6. 6. Add chicken, onion and ginger to the pot and cover partially. Turn heat to high - let it come to boil, then immediately turn heat to low. 7. Simmer for 20-30, and adjust seasoning with more fish sauce and/or sugar.
7. 8. Prepare noodles as per directions on package. Usually this will be cooking for 8-12 minutes in the boiling water.
8. 9. Place cooked noodles in a bowl and ladle with broth and chicken breast.
9. 10. Serve with the following at the table: bean sprouts, cilantro tops, red onions, lime, sliced jalapeno, Sriracha hot sauce and Hoisin sauce. Guest can add these according to their tastes.

chicken broth, white onion, ginger, coriander seeds, cloves, star anise, sugar, fish sauce, cilantro, cheesecloth, for service, rice noodles, sprouts, cilantro, onions, wedges, jalapeno, hot sauce, hoisin sauce

Taken from www.epicurious.com/recipes/member/views/pho-ga-vietnamese-chicken-noodle-soup-50068651 (may not work)