Pho Ga (Vietnamese Chicken phở soup)

Yield: 2 servings

Ingredients

• 100 to 180 g dried rice noodle
  
  
• Large (300g) yellow onion, sliced to 1/2" thick rings, OR 1.5 tbsp onion powder
  
• 1 part (10g) ginger unpeeled, sliced, OR 10g ground ginger
  
  
• (Optional) 1 clove garlic, peeled 
• 1 1/2 (2.5g) star anise
• 2 (4g) cinnamon stick, roughly broken
• 2 tsp coriander seeds, whole
• 2 cloves, whole
• 1 tsp fennel seeds
• (try) 1 pc cardamom - 0.15g?
• (try) 1/4+ pepper corn
  
  
• 1000 ml water
• 2 tsp white sugar
  
  
• 1 piece chicken breast
  
  
• 2 tsp chinese chicken stock powder
• 1/4-3/4 tsp ? sea salt
• 3 tbsp fish sauce
  

Ingredients - Garnish

• 1/2 to 1 lime, cut into wedges
• 3-4 cilantro, chopped
• 1/2 cup bean sprouts
• Thai chili pepper or Fresno pepper
• mint
• thai basil
• hoisin sauce
• sriracha

Directions

1. [IF using yellow onion and ginger root]
   Place onion and ginger in pot and close lid. Brown them at medium-low heat for 10 to 20 minutes (?) flipping sides occasionally.
   
   
2. Soak noodle in water for 30 minutes.
   
   
3. Add garlic clove, star anise, cinnamon stick, coriander seeds and cloves. Roast for 2 minutes.
4. [IF NOT using yellow onion and ginger root] Make space on the bottom of pot. Add onion powder and ground ginger.
5. Make space on the bottom of pot. Add fennel seeds and roast for 1 minute.
6. Add water and sugar. Turn heat to medium-high and let water boil for 1 minute. Skim scum.
7. Reduce the heat to low. Add chicken breast and close the lid. Simmer for 15?? minutes until chicken internal temperature registers 145F.
8. Take out the chicken, making sure any spice is stuck (or lightly wash). Cut the chicken to 1/4"sliced against the grain.
9. Add chicken stock powder, salt and fish sauce. 
   Once adding fish sauce, serve as soon as possible before the soup loses fish sauce flavor.
10. Using fine mesh colander, strain the soup.
    
    
11. In a separate pot, boil water.
12. Cook drained rice noodle for 2 minutes. Drain well and serve in noodle bowls.
    
    
13. Pour soup and add chicken. Garnish

Note