Vietnamese Pho Ga (Chicken Noodle Soup)

Ingredients:

• 3 bone-in, skin-on chicken breasts
• 4 chicken wings
• 1 liter of low-sodium chicken broth
• 5 green onions, halved
• 4 cloves of garlic
• 2 cinnamon sticks
• 2 whole star anise
• A 2.5cm piece of fresh ginger, peeled and sliced ​​into rounds.
• 1/4 cup dried shiitake mushrooms (soak in warm water for 30 minutes and thinly sliced)
• 3 tablespoons fish sauce
• 3 packs of instant noodles (noodles only)

Topping:

• 1 cup fresh bean sprouts
• 1 thinly sliced ​​jalapeño pepper
• A couple of sprigs of fresh mint and Thai basil
• Fish sauce
• Hoisin and Sriracha sauces
• Lime wedges

Preparation:

1. In a large Dutch oven or stockpot, bring the chicken broth to a simmer with the chicken breasts, chicken wings, green onions, garlic, cinnamon sticks, star anise, and ginger. Simmer for about 20 minutes.
   
   Once the chicken breasts are cooked, remove them and, once cool, shred the meat. Continue simmering all other ingredients for 30 minutes. Then strain the broth through a colander to remove any solids and spices.
2. Add the mushrooms, fish sauce, and noodles to the strained broth. Cook until the noodles are al dente, 4-5 minutes. Divide the noodles among individual bowls. Top with the chicken. Pour plenty of broth into each bowl. Garnish with bean sprouts, jalapeño, and fresh mint. Serve with fish sauce, hoisin sauce, Sriracha sauce, and lime wedges. Mmmm...