Fiery Bird My Spicy Chicken Pho Recipe with Sriracha

Ingredients

• 8 cups (1.9 liters) Chicken Broth, low sodium
• 1 whole (1.3 to 1.5 kg) Chicken Carcass, fresh or frozen
• 2 inches (5 cm) Ginger, peeled and sliced
• 4 Star Anise
• 1 Cinnamon Stick
• 1 medium (150 g) Yellow Onion, charred
• 4 cloves Garlic, smashed
• 1 tablespoon (15 ml) Fish Sauce
• 1 tablespoon (15 g) Brown Sugar
• 1 teaspoon (5 g) Black Peppercorns
• 1 teaspoon (5 g) Coriander Seeds
• 1 teaspoon Salt, or to taste
• 1.5 pounds (680 g) Boneless, Skinless Chicken Thighs
• 12 ounces (340 g) Dried Rice Noodles (Banh Pho), flat
• ½ cup (110 g) Sriracha Sauce, or to taste
• ¼ cup (60 ml) Lime Juice, freshly squeezed
• 2 cups (85 g) Bean Sprouts
• 1 cup (30 g) Fresh Basil Leaves, roughly chopped
• 1 cup (30 g) Fresh Mint Leaves, roughly chopped
• ½ cup (15 g) Fresh Cilantro Leaves, roughly chopped
• 2 Green Onions, thinly sliced
• 2 Red Chilies, thinly sliced (optional, for extra heat)
• Hoisin Sauce, for serving (optional)
• Extra Lime Wedges, for serving (optional)