Ingredients:

  • 8 cups low-sodium chicken broth
  • 1 medium yellow onion, halved
  • 3-inch piece of fresh ginger, sliced lengthwise
  • 3 whole star anise
  • 1 cinnamon stick
  • 3 whole cloves
  • 2 tbsp fish sauce
  • 1 tsp rock sugar
  • 1 tsp salt
  • 1 lb chicken breast, thinly sliced
  • 12 oz dried flat rice noodles
  • 2 cups fresh bean sprouts
  • 1 cup fresh Thai basil leaves
  • 1/2 cup fresh cilantro, chopped
  • 2 stalks green onion, thinly sliced
  • 1 medium jalapeño, thinly sliced
  • 1 lime, cut into wedges

Instructions:

  1. Char the halved onion and sliced ginger over a gas flame or in a dry cast iron skillet over high heat until the edges are blackened and charred (about 3-5 minutes).
  2. Add charred onion, ginger, star anise, cinnamon, and cloves to the chicken broth in a large pot. Bring to a boil, then simmer for 20-30 minutes.
  3. Stir in fish sauce, rock sugar, and salt. Adjust seasoning to taste.
  4. Prepare the dried flat rice noodles according to package instructions and divide among bowls.
  5. Thinly slice the chicken breast and poach them quickly in the simmering broth until cooked through.
  6. Assemble the bowls by adding noodles, cooked chicken, and pouring over the hot broth. Top with bean sprouts, Thai basil, cilantro, green onion, jalapeño, and a squeeze of lime.