Directions
- 1In a large skillet over medium-high heat, heat the oil then place the onion and ginger cut side down.
- 2Cook until blackened and charred in spots, 3-5 minutes, then flip and char the other cut side as well.
- 3Remove from the pan and set aside.
- 4Add the star anise, cinnamon, cloves, coriander seeds, and fennel seeds to the skillet and toast for 1-2 minutes until fragrant.
- 5Place the whole chicken in a large pot.
- 6Add the charred aromatics and toasted spices, then pour in the water, salt, sugar, and fish sauce.
- 7Bring to a gentle boil, then immediately reduce to a low simmer.
- 8Partially cover the pot with a lid (so steam can still come out), and simmer for 1 hour 15 minutes, turning the chicken halfway through.
- 9Lift the chicken out and transfer to a large bowl or sheet pan, let cool slightly, then shred the meat with your fingers.
- 10Strain the broth through a fine-mesh sieve.
- 11Prepare rice noodles according to package directions.
- 12Divide noodles into bowls, top with shredded chicken, red onion, scallion, and chili.
- 13Ladle hot broth over, then serve with bean sprouts, cilantro, and lime wedges.
Ingredients
- 1 Tbsp Avocado Oil
- 1 Large Yellow Onion, quartered through the root (skin on)
- 1 x 3-inch Piece Fresh Ginger, halved lengthwise
- 2 Star Anise Pods
- 1 Cinnamon Stick
- 6 Whole Cloves
- 1 Tbsp Coriander Seeds
- 1 Tbsp Fennel Seeds
- 1 3.5-4 lbs Whole Chicken (with skin and bones)
- 10 Cups Water
- 1 Tbsp + 1 tsp Kosher Salt
- 2 Tbsp Sugar
- 2 Tbsp Fish Sauce
- 16 oz. Dried Flat Rice Noodles (medium width)
- Thinly Sliced Scallion
- Thinly Sliced Red Onion
- Bean Sprouts
- Thinly Sliced Jalapeño or Thai Chili
- Fresh Cilantro Sprigs
- Lime Wedges
- Hoisin Sauce
- Sriracha
Equipment
large skillettongsplatelarge potlidfine-mesh sievebowl
Tips
- Skim off any gray foam that rises to the surface with a mesh skimmer to keep the broth clear.
- If you accidentally scoop up some of the spices while skimming, just rinse them off and add them back to the pot.
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