Chicken_Pho

4 -5 cups low-sodium 
(homemade) chicken broth
1-2 Tbsp fresh ginger, minced
1 large shallot, thinly sliced
2-3 cloves garlic, sliced
3-4 tsp fish sauce
2 green cardamom pods
2 star anise pod
1 stick cinnamon
Dash ground turmeric 

2-3 boneless, skinless chicken breasts
Fresh lime juice
Ground black pepper
Brown Rice Vermicelli Noodles
1 jalapeño chile seeded, thinly sliced
Bean sprouts
Chopped fresh cilantro
Chopped fresh mint
Green onion, thinly sliced

1. In large saucepan, combine broth, ginger, shallot, garlic, fish sauce, cardamom, star anise, cinnamon, turmeric and 
2-3 cups water; bring to a boil. Reduce heat, cover and simmer for 
10 minutes.
2. Reduce heat and add chicken. Gently simmer, uncovered, until chicken is no longer pink inside and is cooked through.
3. Using tongs, transfer chicken to a cutting board to slightly cool. 
Chop or shred and set aside.
4. Scoop out or strain broth mixture to remove the solids.
5. Return broth to the pot. Stir in chicken. Add lime juice and pepper to taste and heat until warmed through.
6. Cook noodles according to package directions. Place noodles in bowl. Ladle broth over top, Sprinkle with jalapeño, sprouts, cilantro, mint and green onions. Can add more lime juice to taste. Stir in Hoisin sauce to taste.

Hoisin Sauce:
¼ c molasses
4 Tbsp water
2 Tbsp Coconut Aminos
2-3 Tbsp Peanut Butter
2 Tbsp Rice Vinegar Garlic powder
Cayenne
Honey
1 Tbsp cornstarch

1. In a small saucepan, combine everything but cornstarch. Heat on low to medium heat until the molasses and peanut butter dissolve.
2. In a small bowl, mix the cornstarch with 1-2 tsp cold water. Stir until the cornstarch has dissolved.
3. Increase heat under the saucepan to medium-high and whisk in cornstarch mixture.
4. Simmer until it starts to thicken. Remove the sauce from the burner to cool. (It will thicken more as it cools.)