In a medium pot, bring 4 cups of low-sodium chicken broth to a rolling boil over medium-high heat. Add 8 slices of fresh ginger, 2 sliced red chilies, 3 tablespoons of fish sauce, and 1 tablespoon of sugar. Stir well and let it simmer for 15 minutes.

While the broth simmers, season 2 thinly sliced boneless skinless chicken thighs or breasts with salt and pepper. Heat 2 tablespoons of oil over high heat and sear the chicken for about 5-6 minutes until golden and cooked through. Remove and set aside.

In a separate pot, bring water to a boil and cook 12 ounces of dried pho noodles according to package instructions for about 4-7 minutes. Drain and rinse to stop the cooking process.

Divide the cooked noodles among serving bowls. Pour hot broth over the noodles and arrange the sliced chicken atop.

Top each bowl with 1 cup of fresh bean sprouts, 2/3 cup each of fresh mint, cilantro, and Thai basil. Squeeze lime wedges over each bowl.