1/2Thai chilior more to taste, sliced in half lengthwise
4cupslow salt chicken broth
6ouncesegg or rice noodles
1cupshredded rotisserie chicken breast
1/2cupsliced Bella mushrooms
salt or additional fish sauce to taste
green onion, sliced lengthwise
fresh cilantro leaves
fresh mint leaves
fresh Thai or regular basil leaves
thin sliced Thai or other hot chili peppers
Place the ginger, garlic, coriander seeds, star anise, and Thai chili on a piece of cheesecloth and tie the ends together to make a little packet.
Pour the broth into a large saucepan. Add the fish sauce, brown sugar and packet of spices. Bring the broth to a boil. Cover, reduce the heat to medium-low and simmer the broth for about 20 minutes or until it's fragrant and infused with the spices.
While the soup is simmering, prepare the noodles according to the package directions. When they're cooked, drain, rinse, and divide them into two bowls.
Remove the spice packet from the broth, and add the shredded chicken, carrots and mushrooms. Stir and increase the heat to a low boil to heat the ingredients. Taste and add salt as needed.
Ladle the broth into the two bowls, and top with sliced green onion, cilantro, mint, basil, and chili slices as desired.
If you like your Pho spicier, add hot chili sauce or Sriracha.