Garden Vietnamese Ginger Noodle Soup (Chicken Pho)

Ingredients

• 10 cups chicken or vegetable broth
• 1 onion thinly sliced
• 1-2 Tbsp canola or vegetable oil
• 1 1/4 ounces fresh ginger (4 - 1/2 inch thick slices)
• 4 tsp soy sauce
• 2 tsp lime juice
• 3 cloves garlic, halved
• 2 star anise
• 10 whole cloves
• 1 lb. boneless chicken thigh, cut into bite size pieces
• 12 small carrots, peeled and sliced 1/2 inch thick diagonally
• 8 ounces vermicelli noodles
• 2 cup chopped broccoli
• 3 greeen onions, sliced
• 1 or 2 limes cut into wedges
• 1/2 cup fresh cilantro chopped
• 1/2 fresh basil leaves, chopped

Directions

1. ) Sauté the sliced onion in oil until tender.
2. Add garlic cloves and sauté for an additional minute.
3. Wrap star anise, sliced ginger, and cloves in a cheesecloth and tie, or in a tea infuser–set aside.
4. Add chicken pieces, carrots and broccoli; sauté until chicken is lightly browned, stirring while browning.
5. Add broth, soy sauce, lime juice, and seasonings; simmer for about 30 minutes, or until chicken is tender and cooked through.
6. While the broth is simmering, cook vermicelli noodles until al dente (firm to bite).
7. When chicken is cooked, add vermicelli noodles and dish soup into individual bowls. Top with green onion slices, cilantro, and basil. Serve with a lime wedge.