Fee Fi Faux Pho

(Borrowed from Pleasures of the Vietnamese Table by Mai Pham)

Serves 6 as a main dish...
BROTH:

• 6 whole star anise, lightly toasted in a dry pan for 2 minutes
• 6 whole cloves, lightly toasted in a dry pan for 2 minutes
• 1 teaspoon whole black peppercorns
• 2 quarts store-bought low-sodium chicken broth
• 2 cups water
• 1 (3-inch) piece ginger, cut in half lengthwise, lightly bruised with the flat side of a knife and charred.
  
• Char ginger by holding the piece with tongs direcly over an open flame or placing it on a medium-hot electric burner. Turn and char edges until they are slightly blackened and the ginger is fragrant (3-4 minutes).
• 1 small yellow onion, charred.
• 3 tablespoons fish sauce
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 2 chicken thighs or breasts (1 1/4 lbs)
  

In a large pot, bring star anise, cloves, black peppercorns, chicken broth, water, ginger, onion, fish sauce, sugar, and salt to a boil.
Add the chicken and cook for 5 minutes.
Reduce the heat and simmer until the chicken is done for 15 minutes.
Remove the chicken and set aside to cool. Keep broth simmering.
Hand-shred the chicken into thick strips.

NOODLE ASSEMBLY:

• 1 lb dried 1/16-inch-wide rice sticks, cooked
• 1/3 yellow onion, sliced paper-thin

GARNISHES:

• 2 scallions, cut into thin rings
• 3 tablespoons finely chopped cilantro
• 1/2 lb bean sprouts
• 10 springs Asian basil
• Thin rings of serrano chili or Thai bird chilies
• Fresh lime wedges
  

To serve, place cooked noodles in the bottom of the bowls.
Layer noodles with a few slices of yellow onions and shredded chicken.
Ladle boiling broth on top.
Garnish with scallions and cilantro, and/or bean sprouts, Asian basil, chili, or squeezes from lime wedges.

ENJOY!