Pho Broth
1 Onion, peeled and cut in half 1 2 inch piece of ginger, sliced lengthwise 4 Star Anise 3 Cloves 1 Cinnamon stick 2 tsp Fennel 1 black cardamom pod 2 & 1/2 Qts water 1 TBLSP chicken base 1 Chicken carcass 2 dried Shiitake mushrooms 2 TBLSP brown sugar 1 TBLSP Fish sauce 1 TBLSP Soy sauce 1-2 tsp salt, to taste Heat a 4 quart soup pot or Dutch oven over medium heat. Put the onion and ginger into the pot, cut sides down. Let cook for a few minutes until browned. Remove the onion and ginger and set aside. Add in the spices and stir for about a minute. Pour in the water and whisk in the chicken base. Put the chicken carcass along with the dried shiitakes. Add the onion and ginger back to the pot. Bring to a low simmer and let cook for a few hours. Strain the broth into another pot. Add the sugar, fish sauce, soy sauce and salt. Makes 2 quarts of broth. Serve with noodles, add pieces of cooked chicken breast. Garnish with bean sprouts, fresh basil, hoisin sauce and Sriracha if desir
