Pho Ga (chicken Noodle Soup)

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 4 quarts water
• 1 bunch green onion, dark green cut off for soup, and light green thinly sliced for garnish
• 2 pieces fresh ginger, 2 inches each, left whole and crushed
• 1 tablespoon sea salt (to taste)
• 3 lbs chicken breast halves, bone & skin on
• 3 1/2 lbs chicken wings, backs, and necks
• 2 tablespoons light brown sugar
• 1 (16 ounce) package rice vermicelli, soaked in hot water for 30 minutes and drained
• 1 bunch fresh cilantro, chopped
• 1 bunch fresh thai basil
• 3 cups fresh mung bean sprouts
• 1 lime, cut into 6 wedges
• 1 jalapeno, stemmed and thinly sliced (remove seeds first, if you like)
• 2 tablespoons fish sauce
• chili-garlic sauce, such as sriracha (for serving)

Recipe

• 1 in a soup pot, bring the water, scallions, ginger, and salt to a boil.
• 2 add the chicken breasts and return to a boil. skim well.
• 3 lower heat and simmer for 15 minutes.
• 4 turn the burner off, cover the pan, and let the chicken sit for 15 minutes.
• 5 transfer the chicken to a bowl of ice water. let it sit for 15 minutes more.
• 6 meanwhile, put the chicken wings, backs, and necks into a large heatproof bowl. bring a tea kettle of water to a boil and pour it over the chicken pieces. let it sit for 15 minutes. drain the chicken and rinse with cold water.
• 7 add the chicken pieces and brown sugar to the pot of stock from the breasts.
• 8 return the liquid to a boil. skim the surface thoroughly. cook, skimming often, for 1 1/2 hours.
• 9 with a large slotted spoon, remove the chicken pieces, ginger, and scallions.
• 10 drain the chicken breasts, pat them dry, and discard the skin and bones.
• 11 shred the meat with your hands. add it and the noodles to the pot of chicken stock. add a small handful of scallions and half the cilantro. ladle the soup into bowls and serve with thai basil, sprouts, lime, jalapeno, fish sauce, and chili-garlic sauce.