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Chicken Pho

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Total Time: 50 minutes
Servings: 2

Ingredients

  • 2 tablespoons  coriander seeds
  • 4 whole cloves
  • 4 whole star anise
  • 1 cinnamon stick
  • 1 quart homemade chicken stock (or homemade or store-bought chicken stock)
  • 1  bunch  green onions (green top parts only) chopped
  • 1 3-inch  chunk of ginger, sliced and smashed with side of knife
  • 1 teaspoon  brown sugar, or more to taste
  • 1 tablespoon  fish sauce, or more to taste
  • 1-2 cups  kale, chopped into bite-sized pieces
  • 1/2 pound  leftover chicken breast, shredded
  • 1 bunch (approx. 2 oz.) cellophane/bean thread noodles (or enough flat dried rice noodles to serve 2)
  • 1-2 tablespoons  cilantro, chopped- for garnish (optional)
  • 1-2 tablespoons  chopped green onions (white parts only), minced- for garnish (optional)
  • 1/2  lime, cut into wedges
  • Sriracha chili sauce to taste

Instructions

  • Heat a cast-iron skillet or frying pan over medium heat. Add the coriander seeds, cloves, star anise, and cinnamon stick and toast until fragrant, about 3-4 minutes. Immediately spoon out the spices into a bowl to avoid burning them and set aside.
  • In a large pot, add the toasted spices and all ingredients from stock through fish sauce and bring to a boil.
  • Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently.
  • Taste the broth and add more sugar or fish sauce, if needed. Strain the broth and discard the solids. Add the kale and cook for 1-2 more minutes. Remove from heat.
  • Add the shredded chicken and the cellophane noodles. Allow to sit for a few minutes while the noodles soften.
  • Ladle the broth into bowls. Divide the kale, shredded chicken and the noodles evenly into each bowl.
  • Sprinkle on the garnishes and add sriracha to taste. Squeeze lime juice to taste over the top of your bowl before eating.