Faux Pho a la Bitchy

I love Pho, pronounced "fuh", emphasis on the "uh".  It is a great Vietnamese soup that is either made with chicken, beef or seafood.  My favorite is chicken.  That Costco/Sam's chicken will come in handy for this recipe.  This is not traditional Pho.  As I said above it is faux Pho because true Pho takes hours of cooking.  No canned broths or bought roasted chickens there.  But with the way we are with our fast paced lives, this recipe is perfect.  Makes enough for 4 unless you're married to my husband.  I am going to give you the basics for the soup.  You add ingredients that satisfy your palate.  A whole star anise is hard to find unless you go to an Asian market, like H and M, so I use powdered. Bean sprouts...I was told today that Kroger will no longer carry fresh bean sprouts...that silly salmonella.  So, it's up to you.  I bought a canned brand in the Asian section and drained and washed the sodium off.  By washing your canned beans etc, it has been proven that 50% of the added sodium is washed off.  You be the judge.

1/2 roasted chicken, skin removed (Use the whole chicken if you're buying one of those measly ones at a regular grocery store), torn into bite sized pieces
1 tbsp vegetable oil
64 oz low sodium chicken broth
1/2 medium onion, skin removed
4 cloves garlic, smashed
5- 1/4 inch slices of fresh ginger, peeled (you can peel it before you slice it:))
1 cinnamon stick
1/2 tsp ground star of anise
2 tbsp Asian fish sauce
2 tbsp lower sodium soy sauce
1/4 cup mirin
1/4 cup sake
6-7 oz Chinese dried noodles
2 cups spinach
1 cup sliced mushrooms of your choice

Toppings: diced jalapenos, chiffonade of basil (cut into thin strips, duh), thinly sliced green onions, lime wedges, and Sriracha sauce (an Asian style Tabasco), fresh bean sprouts, rinsed thoroughly (if using canned, add with the spinach and mushrooms).

In a large pot, heat the oil over medium high heat until shimmering and add onion, cut side down, and begin to caramelize the onion in the hot oil.  As it begins to brown, add the garlic and cook until golden.  Lower heat to medium and slowly add the mirin and sake.  Cook 5 minutes at a boil  to release the liquor and thicken the sauce.  Add the chicken broth, ginger, cinnamon stick, star anise, fish sauce, soy sauce.  Bring to a simmer and let the flavors meld for about 30 minutes.  Remove the garlic, cinnamon stick, onion and ginger.  Discard. Add the chicken and then bring to a boil.  Add the spinach, mushrooms and the noddles,separating the noodles as they cook.  When the noodles are done, taste for seasoning.  Ladle into big bowls and serve using chop sticks, not my style, so I use a big spoon and fork, a la bitchy style.  Put on your toppings and you're ready to eat some fuh!