Pho Ga (Vietnamese Chicken Noodle Soup)

Step 1

Cut the ginger piece in half lengthwise, then lightly crush each half by pressing down hard with the flat side of a knife to split it open and release its flavor.

Step 2

Cut the onion in half from root to tip, keeping the skin on, then place both halves cut-side down on a cutting board.

Step 3

Slice the fresh cilantro bunch crosswise into thin ribbons about the width of a pencil lead, then set aside in a small bowl.

Step 4

Cut the lime into two wedges, then slice the chili lengthwise down the middle to expose the seeds, keeping both halves attached at the stem.

Step 5

Pour the chicken broth into a large pot and place it over high heat until you see large bubbles rolling rapidly across the surface, about 5–7 minutes.

Step 6

Add the ginger, onion halves (skin-on), star anise, and cinnamon stick to the boiling broth, then stir once to combine.

Step 7

Place the chicken breasts into the broth, making sure they are fully submerged under the liquid.

Step 8

Return the broth to a gentle boil, then reduce the heat to low and cover with a lid, so just small bubbles break the surface every few seconds.

Step 9

Simmer the chicken uncovered for 15–18 minutes, until a fork pierces the thickest part easily with no pink inside.

Step 10

Use tongs to lift the chicken out and place it on a cutting board; let it cool for 2–3 minutes until you can handle it safely.

Step 11

Shred the cooled chicken by pulling it apart with two forks in the direction of the grain — the meat should easily separate into long, thin strands.

Step 12

Remove the ginger, onion, star anise, and cinnamon stick from the broth using a slotted spoon and discard them.

Step 13

Stir 2 tablespoons of fish sauce into the hot broth, then taste a small spoonful; the broth should smell savory and aromatic.

Step 14

Bring a separate large pot of water to a rolling boil over high heat, about 5–7 minutes, then add the dried rice noodles.

Step 15

Cook the noodles for 4–5 minutes, stirring once every minute to separate them, until they are soft but still hold their shape when bitten.

Step 16

Drain the noodles in a colander and rinse them under cool running water for 10 seconds to stop them from sticking together.

Step 17

Divide the cooked noodles equally between two large bowls, placing them in a loose nest at the bottom of each.

Step 18

Pour 3 cups of the hot broth into each bowl, pouring it slowly over the noodles so they soften and the broth fills the bowl.

Step 19

Divide the shredded chicken equally and mound it in the center of each bowl on top of the noodles.

Step 20

Scatter the cilantro ribbons in a thin layer over the chicken and broth in each bowl.

Step 21

Arrange the bean sprouts and sliced chili half on top as a small garnish to the side of the chicken.

Step 22

Set a lime wedge on the rim of each bowl and serve immediately while the broth is still steaming hot.