Quick Phở Gà (Chicken Pho)

4 quarts chicken broth or stock
1 teaspoon ground cardamon
2 star anise
1 medium onion sliced thin
1 pound boneless skinless chicken breasts  (2-3)
1 bunch scallions, green ends 1/4 inch slice
7 oz  of Pánh Phở (Phở rice noodles)
1 sliced Jalapeño or Serrano chili
1 cup bean sprouts

Serves 4-6
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Step One:

Pour the chicken stock into a  6 quart pan, then mix in the cardamon. Add the star anise, and bring the stock to a boil. Add in onions, and reduce to a simmer. Lid the pot cook for 10 minutes until the onions are translucent.









Step Two:

Thinly shred the chicken breasts. Employing a food processors slicing blade makes easy work of this task.   Add the chicken to the stock and bring the stock to a boil.







Step Three:

Reduce to a simmer and after 5 minutes you may notice fat from the chicken rising to the top of the broth and clouding the soup. Employ a large spoon to remove the layer of fat. If you don't need to serve this immediately, then you can also refrigerate the soup and use a spoon and remove the fat solids that will rise to the top.  After the soup is clarified, add the green parts of the scallions.  Simmer for 20 minutes more and stir occasionally.


Step Four:

While the soup is simmering prepare the rice noodles in accordance with the instructions on the pack.  Once prepared place the noodles int he bows you intend to serve the soup.






Step Five:

Place the chili, mint and bean spouts on a plate and place the picked scallion in a bowl.  On the table also have sriracha, fish sauce, and hoisin sauce as condiments.  Ladle the soup over the noodles, garnish and enjoy.