3 lbs chicken feet, chicken backs, necks
2 Tbsp corriander seeds
4 cloves whole garlic
1 big Saigon cinnamon
1 small yellow onion, charred (on grill)
2 to 3 inch ginger, peeled and charred( on grill)
2 chicken breast with skin
For the Noodle Soup:
1 packet fresh Flat Thin Rice Noodles ( Asian markets)
a handful of beansprout, washed
a handful sweet Thai basil
1 handful, sawtooth herb, washed
small limes, quartered
small white onion, sliced
finely chopped cilantro and green onions
chopped red Thai chili
Add the charred onions and ginger into a big stock pot. Add the chicken parts, the spices. Add about 7 cups of water. Make sure the water cover the chicken parts.Let it come to a boil. Then reduce heat to maintain a steady, gently simmer.
Skim off and discard any foam that rises to the surface. Our goal is to make a clear broth. Do not boil the broth excessively. Also skim off the foam to make a clear broth.
Simmer for about 1 hour. Add some salt, some fish sauce and chicken breast and cook for another 1/2 an hour.
Remove the chicken breast and once cool, shred the meat.
Strain broth through a cheesecloth. Also try to remove as much fat as possible.
To make the Pho:
Make sure the broth is hot.
Untangle noodles and put it aside. Blanch noodles in hot boiling water for a second before assembling into into individual bowls.
Arrange shredded chicken, and sprinkle a generous amount chopped cilantro and green onions.
Now add the hot broth to cover the noodles and serve immediately with a side dish of the garnishes.