Chicken Pho

For the broth:
Remove breast meat and thigh meat from chicken, wrap it and refrigerate for later use.

Put remaining chicken parts (back bones, wings, wing tips, and legs) into slow-cooker or a large heavy bottomed pot. Add onion, ginger, brown sugar, fish sauce, 5 spice, cilantro bundle and water. If using a slow cooker, set on low for 8-10 hours. If using stove top method, bring to a boil, then simmer covered at lowest setting for 6 hours.

Then turn off the heat. Allow broth to cool, then strain it into a bowl through a fine sieve or cheesecloth and refrigerate overnight. Then skim off any congealed fat.

For the soup:
In a medium sized pot, cover reserved chicken breasts and thighs with 2 inches of water. Bring to a boil over medium/hight heat and cook 2-3 minutes, then reduce heat to a low simmer, cover and cook for an additional 10-15 minutes. Remove chicken from the poaching liquid and allow to cool 10-15 minutes. Shred cooked meat with two forks. Set aside.

In a separate pot, prepare rice noodles according to package instructions then rinse and drain well. Set aside.

Heat 64 ounces of prepared broth (8 cups) in a large pot and bring to a boil. Then add bok choy, cover and reduce heat to low. Cook for several minutes, until greens are tender. Divide noodles and shredded chicken among serving bowls, top with bean sprouts/mung beans. Ladle hot broth and greens over top.

When serving, offer chopped scallions, basil, cilantro, mint, lime wedges, Hoisin sauce and Sriracha.

Makes 12 cups or six 2-cup serving.