PHO GA VIETNAMESE CHICKEN NOODLE SOUP

Pho Ga Vietnamese Chicken Noodle Soup image

Provided by barbara lentz @blentz8

Number Of Ingredients 19

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BROTH
2 large onions quartered
2 - 4 inch pieces ginger
2 tablespoon(s) whole coriander seeds
6 - whole cloves
3 - whole star anise
4 - dried red chilies
16 cup(s) chicken broth
1/4 cup(s) fish sauce
1/3 cup(s) brown sugar
CHICKEN
2 - boneless skinless chicken breast sliced thinly
1/4 cup(s) each lime juice, vegetable oil, and fish saucee
3 tablespoon(s) sugar
NOODLES AND ACCOMPANIMENTS
1 pound(s) rice noodles
1 cup(s) cilantro chopped
2 cup(s) beans sprouts
1 large red onion thinly sliced

Steps:

Preheat oven 400 degrees. Place the onion and ginger on a baking sheet. Roast until the onions are browned and soft about 30 minutes. Let cool peel the onions, and ginger and set aside.
In a large stock pot add the cloves, star anise, coriander and coriander seeds. Toast until fragrant about 3 minutes. Add the onions and ginger and remaining ingredients for the broth. Bring to a boil and reduce heat to a simmer and simmer and reduce for 1 hour.
Slice the chicken breasts very thin and marinate in the lime juice, fish sauce, oil, and sugar for 30 minutes.
Soak rice noodles in boiling water for 10 minutes.
Once the broth has finished simmering strain through a fine mesh strainer. Discard the solids. Place back over medium heat and pour the chicken with the marinade into the broth. Let simmer 5 more minutes.
Place noodles in bowl. Ladle broth over noodles and top with accompaniments.