Classic Chicken Pho
"Easier to make than the beef version, chicken pho requires fewer ingredients and takes less finesse for superlative results...."
INGREDIENTS
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Chubby 4-inch (10 cm) section ginger, unpeeled
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1 pound (450 g) yellow onion, unpeeled
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3 pounds (1.35 kg) chicken parts, such as backs, necks, wings, feet, and drumsticks
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1 (4-lb | 1.8-kg) whole chicken, rinsed and patted dry
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5 quarts (5 l) water
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2 tablespoons coriander seeds
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4 whole cloves
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1 small bunch (1 oz | 30 g) cilantro
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1/2 ounce (15 g) Chinese yellow rock sugar
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1 1/2 tablespoons fine sea salt
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About 3 tablespoons fish sauce
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1 1/4 pounds (565 g) dried narrow flat rice noodles, or 2 pounds (900 g) fresh pho noodles
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Cooked chicken from the broth, cut or torn into bite-size pieces about 1/4-inch (6-mm) thick
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1/2 medium (3 oz | 90 g) yellow or red onion, thinly sliced against the grain and soaked in water for 10 minutes
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3 or 4 thinly sliced green onions, green parts only
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1/2 cup (.35 oz | 10 g) chopped fresh cilantro, leafy tops only
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Pepper (optional)
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Optional extras: Garnish Plate for 8, Ginger Dipping Sauce
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