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1
Place chicken in a large soup pot and add enough water to cover chicken.
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2
Add cinnamon stick, anise, clove, and ginger.
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3
Bring it to a boil, and then reduce heat and simmer for at least 45 minutes or longer.
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4
If using a whole chicken, remove chicken, cool, debone, and add meat back to broth.
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5
Using a whole chicken will certainly add much flavor to the soup, but cut pieces and/or boneless pieces save time and are still delicious.
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6
If using chicken pieces, remove any bones, skin, etc.
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7
and slightly shred chicken meat with a fork.
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8
Add meat back to the broth and then add fish sauce, sugar and salt.
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9
While broth continues to simmer, clean and prepare garnishes (see list of options below) preparing scallions, slicing lime wedges, and cleaning fresh mint, cilantro, and Thai basil sprigs.
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10
Just before serving, prepare rice noodles according to directions on package.
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11
Usually rinse noodles in cool water than soak in very hot water for a few minutes till tender.
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12
Rice noodles cook more quickly than wheat noodles.
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13
Beware of over cooking.
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14
In individual soup bowls, put a serving of rice noodles and some thinly sliced onions in the individual bowls.
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15
Ladle broth and chicken into bowl, removing cinnamon, anise, clove and ginger.
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16
(Similar to bay leaves, these are not to eat.)
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17
Top with a sprinkling of scallions.
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18
A large plate of garnishes is prepared and placed on the serving table for all to share.
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19
Each person will individually garnish with his choice of bean sprouts, fresh Thai basil leaves, fresh mint leaves, jalapenos slices, garlic chili sauce, Hoisin sauce, lime wedges, and/or fresh cilantro.
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20
Enjoy!
