Chicken Pho

• FOR THE BROTH:
• 1 whole 3 Pound Chicken, Divided (breast Meat And Thigh Meat Removed And Reserved For Later)
• 1 whole Onion, Peeled And Halved
• 1 piece Ginger, 3 Inch Piece, Peeled And Sliced
• 2 Tablespoons Brown Sugar
• 2 Tablespoons Fish Sauce
• 1-1/2 teaspoon Chinese 5 Spice
• 1/2 bunches Cilantro Tied With String
• 10 cups Water
• FOR THE SOUP:
• 16 ounces, weight 1/4" Rice Noodles
• 64 ounces, fluid Prepared Broth
• 16 ounces, weight Baby Bok Choy, Rough Chopped
• 2 cups Fresh Mung Beans
• 1 bunch Scallions, Chopped
• 1 cup Fresh Basil Leaves, Chopped
• 1 cup Fresh Cilantro Leaves, Chopped
• 1 cup Fresh Mint Leaves, Chopped
• 1 whole Lime, Cut Into Wedges
• Hoisin Sauce
• Sriracha Sauce

1. For the broth:
2. Remove breast meat and thigh meat from chicken, wrap it and refrigerate for later use.
3. Put remaining chicken parts (back bones, wings, wing tips, and legs) into slow-cooker or a large heavy bottomed pot. Add onion, ginger, brown sugar, fish sauce, 5 spice, cilantro bundle and water. If using a slow cooker, set on low for 8-10 hours. If using stove top method, bring to a boil, then simmer covered at lowest setting for 6 hours.
4. Then turn off the heat. Allow broth to cool, then strain it into a bowl through a fine sieve or cheesecloth and refrigerate overnight. Then skim off any congealed fat.
5. For the soup:
6. In a medium sized pot, cover reserved chicken breasts and thighs with 2 inches of water. Bring to a boil over medium/hight heat and cook 2-3 minutes, then reduce heat to a low simmer, cover and cook for an additional 10-15 minutes. Remove chicken from the poaching liquid and allow to cool 10-15 minutes. Shred cooked meat with two forks. Set aside.
7. In a separate pot, prepare rice noodles according to package instructions then rinse and drain well. Set aside.
8. Heat 64 ounces of prepared broth (8 cups) in a large pot and bring to a boil. Then add bok choy, cover and reduce heat to low. Cook for several minutes, until greens are tender. Divide noodles and shredded chicken among serving bowls, top with bean sprouts/mung beans. Ladle hot broth and greens over top.
9. When serving, offer chopped scallions, basil, cilantro, mint, lime wedges, Hoisin sauce and Sriracha.
10. Makes 12 cups or six 2-cup serving.

chicken, onion, ginger, brown sugar, fish sauce, spice, cilantro, water, noodles, bok, beans, scallions, fresh basil, fresh cilantro, mint leaves, lime, hoisin sauce, sriracha sauce

Taken from tastykitchen.com/recipes/soups/chicken-pho/ (may not work)