This Pho GÀ dish is typically made with beef, but chicken is also one of my faves!
- 10 oz dried rice stick noodles or rice vermicelli
- 4 cups (7 oz) bean sprouts, seed coats and tails removed, blanched until cooked
- 1 onion, thinly sliced
- Ground white pepper
- 1 bunch cilantro, sliced
- 1 bunch basil or mint leaves
- 1 lime, cut into sections, to serve
- 2 finger-length chilies, deseeded and sliced, placed in a dipping bowl with Aloha shoyu
- 10 cups chicken stock or 4 to 5 stock cubes dissolved in 10 cups water
- 1 Lb. chicken (use thighs and breasts)
- 1 cinnamon stick
- 4 spring onions, cut into lengths
- 1 in fresh ginger root, peeled and bruised
- 2 teaspoons sugar
- 1 teaspoon salt
- 2 tablespoons fish sauce
Prepare the Broth first by bringing the chicken stock, chicken, cinnamon, spring onions, ginger, sugar and salt to a boil over high heat in a stockpot. Reduce the heat to low and simmer for 45 minutes, skimming off the foam and fat that float to the surface. Stir in the fish sauce and remove from the heat. Remove the chicken and set aside to cool. Strain the solids from the Broth using a fine sieve and keep the clear Broth warm over very low heat.
Bring a pot of water to a boil over medium heat. Add the dried noodles and blanch until soft, about 5 minutes for rice stick noodles or 2 minutes for rice vermicelli. Remove and rinse with cold water, then drain.
When the chicken is cool enough to handle, shred the meat along the grain into thin strips.
Place the noodles in individual serving bowls and top with the bean sprouts, shredded chicken and onion slices. Pour the hot Broth into each bowl, sprinkle with pepper and garnish with cilantro and basil leaves. Serve hot with the lime and bowls of chilies and soy sauce on the side.