Directions:

To Prepare Roasted Chicken Thighs:

Preheat oven to 450 degrees Fahrenheit. Combine the chicken thighs, olive oil, salt, and pepper. Place the chicken thighs on a lined baking sheet and roast for 5 minutes. Flip the chicken and roast for 7 to 8 minutes or until cooked to a minimum internal temperature of at least 165 degrees F with an instant-read thermometer. Let rest for 5 minutes, then slice thinly and keep warm until ready to use. Note: Leftover chicken can be refrigerated for up to 2 days.

To Prepare Chicken Pho (Phở Gà) Broth:

Preheat oven to 400 degrees Fahrenheit. Combine the onions with oil. Spread the onions in a thin layer on a baking sheet. Roast for 10 to 12 minutes until well browned but still firm. Transfer the onion to a stock pot. Reduce oven temperature to 350 degrees Fahrenheit. Place the cinnamon, star anise, cloves, bay leaf, ginger, and garlic on the baking sheet that previously held the onions. Roast for 10 to 15 minutes or until aromatic. Transfer to the stock pot with the onions. Note: Or, heat the oil in a heavy-bottomed stock pot over medium-high heat. Add the onion and cook, stirring occasionally to prevent burning, for 5 to 7 minutes or until well browned. Reduce heat to low and add spices. Toast for 5 to 10 minutes until aromatic and ginger begins to brown. Add chicken stock to onions and spices and bring to a boil. Reduce heat to a simmer and cook for 45 minutes until reduced by one quarter. Strain the broth and discard the solids. Keep warm over low heat until ready to use. Note: Leftover broth can be quickly chilled and kept covered in the refrigerator for up to 2 days or frozen for up to 6 months.

To Assemble the Chicken Pho Noodle Bowl:

Break the rice noodles into 6-inch pieces and place in a large heat-proof bowl. Cover the rice noodles with hot water and allow them to soak for 5 to 7 minutes until soft and pliable. Drain the noodles, rinse under cold water, and drain again until almost dry. Place 1 cup of noodles into each large serving bowl. Top the noodles with the following:

– about 1/3 cup sliced roasted chicken thigh

– 2 tablespoons bean sprouts

– 1 ½ cups hot chicken pho broth

– 1 tablespoon sliced jalapeno

– 1 teaspoon green onions

– 1 teaspoon cilantro

– 1 teaspoon Thai basil.

Enjoy immediately!

Chef Tips:

Want the broth faster? After toasting the spices, add the spices, onions, and chicken stock to an electric multi-cooker and pressure cook on high pressure for 12 to 15 minutes. Allow pressure to release naturally or carefully release the pressure manually per the manufacturer’s instructions.

Make a larger batch of broth and roasted chicken and refrigerate or freeze for a lightning-fast future meal.