Ingredients
Scale
- 1 pound chicken breast or thighs, boneless and skinless
- 8 cups chicken broth
- 8 ounces rice noodles
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, sliced
- 2 stars anise
- 1 cinnamon stick
- 2 tablespoons fish sauce
- Fresh herbs: cilantro, basil, scallions
- Lime wedges and chili peppers for serving
Instructions
- Bring chicken broth to a boil in a large pot.
- Add onion, garlic, ginger, stars anise, and cinnamon; simmer for 30 minutes to develop flavors.
- Meanwhile, cook rice noodles according to package instructions; drain and set aside.
- Poach chicken in the simmering broth until cooked through, about 15 minutes. Remove and shred.
- Add fish sauce to the broth, then strain to remove spices and solids.
- Divide cooked noodles into bowls, top with shredded chicken, and ladle hot broth over.
- Garnish with fresh herbs, lime wedges, and chili peppers. Serve immediately.
Notes
- You can customize toppings with bean sprouts, sliced jalapenos, or additional herbs.
- For a vegetarian version, substitute chicken with mushrooms and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Stovetop
- Cuisine: Vietnamese
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg