Chicken Pho (4-6)

Category: Soups
Country: Vietnam

• 2 oz rice noodles
• small peice of ginger root
• 1 clove garlic, crushed
• 4 spring onions, chopped
• 3 tbsps fish sauce
• 1 stalk lemon grass, chopped
• 3 pts light chicken stock
• 4 oz raw chicken, sliced in strips
• 1 red chilli or jalapeno pepper, finely sliced
• 4 oz beansprouts
• 1 oz ginkho nuts, crushed
• 2 tbsps fresh coriander, chopped
• 1 lime
• Thai Basil to taste

Instructions...

• Cook the noodles in boiling salted water for four minutes. Strain and set aside.
• Saute the ginger on a low heat for 15 minutes. Cool and slice.
• Add the ginger, garlic, spring onions, fish sauce and lemon grass to the stock and simmer for 45 minutes. Strain and reserve.
• Add the chicken peices to the strained stock and simmer for 10 minutes.
• Reheat the noodles by pouring over boiling water. Divide the noodles between the soup bowls. Pour over the soup.
• Garnish each bowl with some of the sliced chilli, beansprouts, nuts, coriander and a wedge of lime.