Pho

Ingredients:

• 4 pounds beef soup bones
• 1 onion, unpeeled and cut in half
• 1 large finger fresh ginger, sliced
• 1 tablespoon salt
• 2 pods star anise
• 2 1/2 tablespoons fish sauce
• 4 quarts water
• 1 (8 ounce) package dried rice noodles
• 1 lb chicken breasts
• 1/2 cup chopped cilantro
• 1 tablespoon chopped green onion
• 1 1/2 cups bean sprouts
• 1 large carrot, shredded
• 1/2 English cucumber, thinly sliced
• 1 bunch Thai basil
• 1 bunch fresh mint
• 1 lime, cut into 4 wedges
• Sriracha®

Directions:

1. Preheat oven to 375 degrees.

2. Place beef bones on a baking sheet and roast in the preheated oven until browned, about one hour.

3. Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. During the last hour add the chicken breasts to the broth. Cook for one hour. Strain the broth into a saucepan and set aside.

4. Shred chicken and set aside.

5. Bring a large pot of water to a boil, place noodles in the boiling water and cook according to package directions. Usually 6-8 minutes. Bring stock to a simmer.

6. Divide noodles among 4 serving bowls; top with chicken, cilantro, and green onion. Pour hot broth over the top. Serve with bean sprouts, Thai basil, mint, lime wedges, carrots, cucumber, and Sriracha on the side.