Vietnamese Lemongrass Chicken Pho with Bean Sprouts and Fresh Herbs

Ingredients

• 1 whole rotisserie chicken or 2 lbs bone-in chicken thighs
• 3 stalks lemongrass, bruised and cut into 3-inch pieces
• 1 large onion, halved and charred
• 4-inch piece fresh ginger, sliced and charred
• 3 star anise
• 4 cloves
• 1 cinnamon stick
• 2 tbsp fish sauce
• 1 tbsp sugar
• Salt to taste
• 8 cups water or chicken broth
• 14 oz flat rice noodles (banh pho)
• 2 cups bean sprouts
• Fresh Thai basil leaves
• Fresh mint leaves
• Sliced jalapeño
• Lime wedges
• Hoisin sauce and sriracha for serving
• 4 scallions, thinly sliced

Instructions

1. Char onion and ginger halves directly over a gas flame or under a broiler until lightly blackened, about 3-4 minutes per side. This adds smoky depth.
2. Toast star anise, cloves, and cinnamon in a dry pot over medium heat for 2 minutes until fragrant.
3. Add charred onion, ginger, lemongrass, chicken, and water or broth. Bring to a boil, skim foam.
4. Reduce heat and simmer gently for 45 minutes. Remove chicken, shred meat, and set aside.
5. Strain broth through a fine-mesh sieve. Return to pot and season with fish sauce, sugar, and salt.
6. Soak rice noodles in hot water per package instructions. Drain and divide among bowls. Top with shredded chicken and scallions.
7. Ladle hot broth over the noodles. Serve with bean sprouts, fresh herbs, jalapeño, lime wedges, hoisin, and sriracha on the side.