Chicken Noodle Soup – Pho Ga

To taste: Spring onion, coriander, fish sauce, seasoning (salt and MSG) lemon, chilli and vinegar

Preparation of Chicken Noodle Soup – Pho Ga

• Wash and parboil the pork bones in a stockpot. Thoroughly clean the pot, wash the bones again and return to the pot. Add water and simmer.
• Boil all the chicken pieces in water to make a stock. When cooked remove the meat to cool before pulling off the bone and shred across the grain. Put aside.
• Smash the dried shallot and ginger and add to the pork stock with the shrimp. Simmer until the fat rises to the surface and strain the stock into another pot. Combine this with the strained chicken stock and add the fish sauce and seasoning.
• Wash and finely chop the green stems of the spring onions, coriander and fresh herbs and cut the lemon leaves into long thin strips. Chop the white end of the spring onion into 10cm long pieces, scald and set aside.
• Pour boiling water onto the rice noodles, stir, drain and divide into four large bowls. Add the chicken, herbs, coriander, both parts of the spring onions and the lemon leaves on top before ladling on the boiling broth.
  Served hot.
  Add lemon, vinegar and chilli to taste