Ingredients

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

Preparation

  1. Cut the onion in half and place with ginger and onion on a small baking sheet.
  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. 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. 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. Skin and chop ginger and slice the chicken breast into 1/4" strips.
  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. Prepare noodles as per directions on package. Usually this will be cooking for 8-12 minutes in the boiling water.
  8. Place cooked noodles in a bowl and ladle with broth and chicken breast.
  9. 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.