Vietnamese Chicken Noodle Soup

==Description==
Phở Gà, or chicken pho, is the Vietnamese version of the chicken noodle soup. With a light, pure chicken broth and flat rice noodles, it is soothing comfort food at its best.
==Ingredients==
===For the noodle and poultry base===
*1 gallon low-sodium chicken stock or (11 cups homemade chicken broth)
*3 bone-in, skin-on chicken breasts
*4 chicken wings
*5 scallions, cut in half
*4 cloves garlic
*2 cinnamon sticks
*2 whole star anise
*1 inch piece fresh ginger, peeled and cut into coins/rounds
* ¼ cup dry shiitake mushrooms, rehydrated in warm water for 30 minutes and thinly sliced 
*3 tablespoons fish sauce
*2 packages dried, thin rice stick noodles
===For garnishing===
*1 cup fresh bean sprouts
*1 jalapeño, thinly sliced
*couple sprigs each fresh mint
*Thai basil
*fish sauce
*hoisin sauce
*sriracha or hot sauce
*lime wedges
==Directions==
#In a large Dutch oven or stock pot, bring to a simmer the chicken stock, chicken breasts, chicken wings, scallions, garlic, cinnamon sticks, star anise and ginger. Simmer for about 20 minutes.
#Once the chicken breasts are cooked, remove them, set aside and shred when cooled. Continue to simmer all the other ingredients for 30 minutes. Then strain the broth through a colander to remove the solids and spices.
#Add the mushrooms, fish sauce and noodles to the strained stock. Simmer until noodles are still al dente, 4 to 6 minutes. Scoop some of the noodles into individual bowls.
#Top with some of the shredded chicken. Ladle lots of broth into each bowl.
#Garnish with the bean sprouts, jalapenos and fresh mint, and serve with fish sauce, hoisin sauce, Sriracha or hot sauce and lime wedges, if desired.
==Nutritional Information==
Servings: 4 scoops per bowl
==Videos==
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