Vietnamese Noodle Soup With Chicken (Pho Ga)

With a sharp knife or poultry shears, cut the chicken in half lengthwise along the breast and back.

In a large stockpot, combine the chicken, chicken wings, onion, ginger, star anise, cloves, cinnamon, peppercorns and 10 cups cold water. Bring just to a boil, then reduce the heat to low and simmer for 15 minutes, skimming any foam that rises to the top.

Add 2 more cups cold water and return to a simmer. Cover partially and continue cooking until the chicken meat is no longer pink but tender, about 30 minutes. Do not overcook or the chicken will be dry and stringy.

Using two large spoons, remove the chicken to a large plate to cool slightly. With two forks, remove the meat in large pieces from the bones and set aside in a bowl.

Return the bones to the stockpot and continue simmering at least 1 hour more, but preferably 3 hours. When the meat is cool enough to handle, tear it into large, bite-size strips and set aside.

Meanwhile, soak the rice noodles in a large bowl of cold water for 30 minutes then drain in a colander. Bring a large pot of water to a boil. Add the noodles and return to a full boil, cook until noodles are no longer raw but still firm to the bite, about 2 minutes.

Drain in the colander and rinse well with cold water to stop the cooking and to remove excess starch. Toss the noodles to remove as much water as possible.

Divide the noodles among individual serving bowls. Arrange the mint, Thai basil, sawleaf herb, bean sprouts, jalapeno slices and limes on a large plate.

Place a fine mesh strainer (or a colander lined with 2 layers of damp cheesecloth) over a large bowl or another large pot. Strain the broth, pressing solids gently to extract as much liquid as possible. Discard the solids.

Return the broth to a boil, add the chicken pieces and fish sauce. When the soup returns to a boil, quickly ladle the broth and meat over the noodles in serving bowls. Sprinkle with green onions and cilantro.

Serve immediately with garnishes and sauces.