Vietnamese Chicken Noodle Soup (Phở Gà)

Step 1

Char the onion and ginger halves under a broiler or over an open flame until blackened in spots, about 5 minutes, then rinse off any loose charred skin.

Step 2

Place the chicken thighs, charred onion, ginger, and star anise in a large pot and cover with about 10 cups of water.

Step 3

Bring to a boil, then reduce heat to low, skim off any foam, and simmer uncovered for 40-45 minutes, until the chicken is cooked through and reaches 165°F with no pink remaining.

Step 4

Remove the chicken thighs, let cool slightly, then shred the meat and discard the bones.

Step 5

Strain the broth to remove the onion, ginger, and star anise, then return the clear broth to the pot and keep warm.

Step 6

Cook the rice noodles according to package directions, then drain and divide among bowls.

Step 7

Top the noodles with the shredded chicken and ladle the hot broth over the top.

Step 8

Garnish with sliced scallions and bean sprouts before serving.