Chicken Pho

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Pickle:

1 carrot, julienned

1 Fresno chile, sliced

1/2 cup rice wine vinegar

1/4 cup fish sauce

1/4 cup sugar

2 tablespoons brown sugar

1/2 tablespoon sambal

Broth:

Canola oil, for pan

4 cloves garlic, smashed

One 2-inch piece ginger

4 scallions, chopped

1 gallon chicken stock

1/4 cup fish sauce

3 whole star anise

1 cinnamon stick

3 boneless, skinless chicken breast halves

1 cup sugar snap peas, julienned

1/2 package rice stick noodles

1/2 cup roasted salted peanuts, chopped

1 bunch Thai basil

2 cups mung bean sprouts

1 lime, juiced