Pho Ga (Vietnamese Chicken Noodle Soup)

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For the Broth

5 pounds meaty chicken bones (like backs and wings), rinsed

5 quarts water

1 small onion

1 piece of fresh ginger (4 inches long)

2 ounces rock sugar (see Note)

1 pound chicken breasts, thighs or a combination

Salt, to taste

Fish sauce, to taste

For the Soup

1/2 cup vegetable oil

1 large shallot, peeled and thinly sliced

1 pound fresh rice noodles, or dried rice noodles (1°8-inch wide) (see Note)

4 green onions, cut into 1°4-inch slices

1/2 bunch cilantro, trimmed of thick stems, chopped

1/4 pound bean sprouts

1 lime, cut into wedges

Sprigs of Thai basil

2 jalapeno or serrano chiles, thinly sliced

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