Gluten Free | Dairy Free | Egg Free
Char and Toast Aromatics – Place onion and ginger into a soup pot and char on high heat until onions are slightly blackened and fragrant.
Add the peppercorn, star anise, and fennel seed to the pot and toast on medium until fragrant. Cook the Chicken in Broth – Place the chicken, water, broth, cinnamon stick, and cilantro in the pot. Bring broth to a quick boil then cover and simmer for 15 to 20 minutes or until chicken is cooked through.
Remove the chicken and set aside. Season the Pho Broth – Strain broth or use a slotted spoon to remove the solids from the onion, ginger, star anise, pepper, and cilantro.
Add the fish sauce, gluten-free soy sauce (tamari), and sugar to the broth. Keep at a gentle simmer to allow the pho to become seasoned.
While broth is simmering, prepare the noodles according to the package directions. Once cooled, use the tongs of a fork to shred the chicken and set aside.
FULL RECIPE AT: