1 2-inch piece fresh ginger, peeled and thinly sliced
1 cinnamon stick
2 bone-in chicken breasts, skin removed
6 ounces wide rice noodles
2-3 baby bok choy thinly sliced
For garnish: bean sprouts, basil leaves, mint leaves, cilantro leaves,Thai chile or serrano, thinly sliced, lime wedges
Instructions
In a large soup pot, toast the cloves, star anise, cinnamon, and peppercorns over medium-high heat, stirring occasionally, until fragrant, about 1 minute.
Add the broth, chicken, sugar, fish sauce, garlic, and ginger. Bring to a boil, reduce the heat and simmer for 20-30 minutes, until chicken is cooked.
Remove the chicken. Once cool enough to handle, remove bones and shred with two forks.
Remove the spices, ginger and garlic from the broth using a handheld strainer.
Add the shredded chicken and the bok choy to the broth and simmer another 10 minutes.
Season to taste with salt.
Meanwhile, prepare the rice noodles according to package directions. Drain and set aside.
Divide the noodles among four wide bowls, and then ladle in the soup. Top with bean sprouts, herbs, chili and lime.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2016/03/23/chicken-pho/