- 1 tbsp oil canola oil
- 2 onions, halved
- 3" piece of ginger, sliced
- 5 star anise
- 1 cinnamon stick
- 4 whole cloves
- 2 tsp fennel seeds
- 2 tsp coriander seeds
- 2 quarts water
- 3 lb chicken thighs, bone in skin on
- 1 bunch cilantro
- 3 tbsp fish sauce
- 2 tbsp sugar
- 12 oz rice noodles
- 2 green onions, sliced
- bean sprouts
- Thai basil
- limes, cut into wedges
- Thai red chillies or jalapenos, finely sliced
- Hoisin sauce
Heat oil in a large pot over high heat. Place the onions cut-side down, and add the ginger. Leave undisturbed until they blacken. Flip and blacken the other side.
Add the star anise, cinnamon stick, cloves, fennel seeds, and coriander seeds to the pot to toast. Take care not to blacken or burn them.
Add the water, chicken, cilantro, fish sauce, and sugar. Gently simmer for 90 minutes partially covered. Remove foam off the top.
Remove the chicken, and then strain broth into a clean pot. Bring back to a gentle simmer.
Meanwhile, cook rice noodles according to the package.
As that's cooking, remove the skin and bones from the chicken, and shred the meat.
Assemble bowls by adding noodles, chicken, and broth. Top with green onions. Serve with toppings.