Asian: Pho 06 by Recipe Cottage

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	Pho 06

		Vietnamese Chicken Noodle Soup 1 whole chicken (about 3 lbs) 1 large onion 2 carrots 2 celery stalks 1 teaspoon of coriander seeds 3 star anise 1/2 teaspoon whole black pepper 3" piece stick cinnamon 1 small piece ginger, smashed 2 cans chicken stock salt 1 tablespoon sugar Oriental rice noodles Vietnamese fish sauce to taste 1/4 large onion, thinly sliced 1/2 cup chopped scallions 1/2 cup chopped parsley (not Italian parsley) 1/2 cup chopped basil leaves 2 cups bean sprouts 1 large lime dash pepper freshly sliced jalapeno peppers (optional) chili paste (optional) basil leaves bean sprouts chili peppers (optional) lime wedges Clean and put chicken in a large stock pot and add water to cover the whole chicken. Bring to a boil removing scums at top. Add whole onion, carrots and celery and continue cooking for 1 hour at medium heat until chicken is fully cooked. Pour stock through strainer and remove breast meat and any other part of the chicken you would like at this time. Place coriander seeds, whole black pepper and anise seeds in a teaball or a seasoning bag and drop it into the strained chicken stock. Add cinnamon stick, piece of ginger, and 2 cans of chicken stock and cook for about 20 minutes more. Remove flavor pack, cinnamon stick, and ginger. Add sugar, salt and/or fish sauce to taste. When serving, bring pot to a boil. Cook the rice noodle as you would of pasta. Quickly rinse with hot water to remove starch when it is done. Place about a cup of it in a deep bowl, Layer with some cooked chicken and add a teaspoon of scallions and parsley, each. Add a couple of slices of onion on top of that. Ladle enough broth to fully cover the toppings. Garnish with basil leaves, bean sprout, chili peppers (optional), a squeeze of lime and a dash of black pepper when ready to eat.