For the Pho Broth:

• 2 quarts chicken stock, low sodium
• 1 package Pho-Nominal Broth 
• 3 cups water
• 2 teaspoons Pacific Flake Sea Salt
• 3 teaspoons fish sauce
• 1 tablespoon brown sugar (optional)
• 1-1/2 pounds boneless chicken breast
• 5 ounces dried narrow flat rice noodles

Optional Plating Garnishes:

• 2 teaspoons Rooster Spice 
• 3 cups bean sprouts
• 1/2 cup scallions, thinly sliced
• 1 jalapeño, thinly sliced
• Thai basil
• Cilantro
• Lime wedges

To Note:

To give more body to the broth we added a bit of fish sauce and brown sugar. The sugar brings out the warmth in the spices and the fish sauce adds extra umami. In the process of infusing the spices and cooking the chicken about a third of the stock evaporates. Adding extra water keeps the broth from becoming too concentrated or salty.

For the Broth: Add the Pho-Nominal Broth spices and two quarts of chicken stock to a large pot. Simmer on medium heat for 30 minutes. Using a fine mesh strainer, strain the stock and discard the spices. For the Chicken:Return the infused stock to the stove and add 3 cups of water. Next, add the salt, fish sauce, brown sugar and chicken breast. Cover the pot and boil on medium high for 15-20 minutes or until the chicken breasts are fully cooked.

Remove the chicken breasts from the pot. Once they are cool enough to handle, shred the chicken into bite sized pieces using 2 forks. Put the shredded chicken in a bowl with a quarter cup of broth to prevent the chicken from drying out and set aside.For the Noodles:

Cook the rice noodles using the package directions. Our preferred method is to soak the noodles in hot water for 15 minutes and boil them for 5 minutes. The noodles should be tender but not chewy. Once cooked, rinse the noodles in cold water to wash away any excess starch and prevent them from sticking together.To Serve:Add a handful of cooked noodles and shredded chicken to a bowl. Ladle in the boiling hot broth, and adorn the pho with all the accompanying garnishes of your choice. 

Plating Garnishes:

Pho garnishes are traditionally served on plates family-style. Herbs are rustically torn and added to the hot broth. The basil and cilantro can be trimmed or left whole. 

Notes:

The broth will reduce, but after the addition of water there should be roughly 2 quarts of stock left for serving. 

Any left over broth can be frozen for future use up to 2 months.