30-Minute Chicken Pho

Ingredients

• 8 cups (64-ounces) low-sodium chicken or vegetable stock
• 4 cups water
• 3 tablespoons fish sauce
• 1 (3-inch) piece of fresh ginger, peeled and sliced into coins
• 3 teaspoons whole cloves
• 3 teaspoons whole peppercorns
• 2 teaspoons coriander
• 2 teaspoons turbinado sugar
• 2 cinnamon sticks
• 1 (16-ounce) package dried rice noodles
• 1 teaspoon toasted sesame oil
• 1 pound shredded cooked chicken
• 1 cup bean sprouts
• 1/2 cup sliced scallions
• 1/2 cup cilantro leaves
• 1/4 cup basil leaves
• 1/4 cup mint leaves
• 2 limes, (cut into wedges)
• Thinly sliced serranos, (jalapeños, or preferred hot pepper)
• Sriracha, (optional)

Instructions

1. 1

   Combine all broth ingredients in a large pot and bring to a boil over high heat. Reduce to a simmer, partially cover, and cook for 15–20 minutes.

2. 2

   Meanwhile, cook rice noodles according to package directions. Drain and toss with sesame oil.

3. 3

   Divide noodles between bowls and top with desired amount of chicken. Ladle broth over noodles and chicken and top with desired toppings.