Tam To’s Chicken Noodle Pho

Directions

1. 1

   In a large saucepot, toast anise, coriander, cloves, cardamom, fennel seeds and cinnamon over medium heat until aromatic, 1-2 minutes, stirring frequently. Add chicken broth and water; bring to a boil. Add in chicken thighs, ginger, green onions and salt. Reduce heat to a simmer, cook until chicken is no longer pink and until a thermometer reads 165°, about 10 minutes.
2. 2

   Remove chicken to a plate; skim broth and discard impurities. Continue to simmer for 15 minutes. Strain cooking liquid, discarding spices. Shred chicken, once cool enough to touch.
3. 3

   In the same pot, heat oil over medium heat. Add onion, shallot and garlic, cook until tender. Add celery and carrots, cook until tender. Return broth to the pot. Add oregano, thyme, bouillon, fish sauce, sugar and pepper; stir to combine. Bring to a boil.
4. 4

   Add egg noodles, reduce heat to a simmer. Cook until noodles are done, 5-10 minutes. Add in cooked chicken.
5. 5

   Season with additional salt and pepper, if desired, before serving with chopped green onion and cilantro leaves.