CHICKEN PHO GA RECIPE

Gluten Free | Dairy Free | Egg Free

INGREDIENTS: onion, fresh ginger, black peppercorns, star anise, fennel seed, chicken thighs or breast, chicken broth, water, cinnamon sticks, cilantro, fish sauce, gf soy sauce, sugar, salt, rice noodles & toppings

Char and Toast Aromatics – Place onion and ginger into a soup pot and char on high heat until onions are slightly blackened and fragrant. 

INSTRUCTIONS:

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. 

INSTRUCTIONS:

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. 

INSTRUCTIONS:

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.

INSTRUCTIONS:

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.

INSTRUCTIONS:

Place the cooked rice noodles into a large soup bowl and top with shredded chicken. Add a few ladles of broth into the bowl and top with the mung beans, fresh herbs, sliced green onions, sliced peppers, and a squeeze of lime.

INSTRUCTIONS:

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