Quick Chicken Pho

Aha, here's a way to make it at home, and the answer to how do you produce a rich tasting broth quickly - simmer whole pieces of chicken in the chicken broth!!
(serves 4)

2 bone-in, skin-on, chicken breast halves, plus 4 thighs
9 cups low* sodium chicken broth (Trader Joe's has only 90 mg. of sodium*)
1 stalk lemongrass
2 oz. fresh ginger, peeled and cut into 1/2" thick slices
1 large yellow onion, peeled and halved
8 oz. rice noodles
1 T. Thai or Vietnamese fish sauce
1/8 t. ground white pepper
1/2 bunch cilantro, washed, dried, and torn into 3" sprigs
1 lime, cut into wedges
4 oz. bean sprouts
1 jalapeno, cut into 1/4" thick slices (wear gloves*, and remove seeds and pith for less heat*)

Put chicken in a med. pot. Add broth, cover, and bring to a boil over high heat. Bruise lemongrass by chopping it a few times with the back side of a knife (blade up). Bend the stalk in half and add to pot along with ginger and onion. As soon as broth boils, reduce heat to med. and simmer, partially covered, until chicken is cooked through, about 20 mins. Bring a small pot of water to a boil over high heat. Add rice noodles and cook, stirring to keep them from sticking, until just cooked through, about 4 mins. Drain in a colander and rinse with cold water. Set aside. Transfer chicken pieces from broth to a large plate to let cool. Add fish stock and white pepper to broth, cover, and keep warm over lowest heat. Remove and discard lemongrass, ginger, and onion. When chicken is cool enough to handle, remove skin and bones. Thinly slice meat. Arrange cilantro, lime wedges, bean sprouts, and sliced jalapeno on a platter. Divide noodles among four large soup bowls. Put some chicken into each bowl, then pour 2 cups hot broth into each bowl Serve with platter of toppings.

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Love,

MM