Ingredients
Instructions
Prep ahead
- rinse chicken bones; halve onion and ginger; char over flame.
- toast star anise, cloves, cinnamon stick.
- soak rice noodles 30 min in warm water.
- wash herbs, bean sprouts; cut lime wedges.
- slice green onions; set fish sauce and salt nearby.
Cooking steps
In stockpot combine chicken, charred onion, ginger, toasted spices, and 3 qt water. bring to gentle boil, skim foam, then simmer 45 min.
Remove chicken; shred meat. strain broth through mesh; discard solids.
Season clear broth with fish sauce and salt to taste; keep at simmer.
Cook soaked noodles in boiling water 30 sec; drain and divide among bowls.
Top noodles with shredded chicken; ladle bubbling broth over.
Garnish with green onions, cilantro, bean sprouts, lime, and sliced chilies. serve piping hot.
(active time ≈ 25 min | total ≈ 1 hr 15 min)