Pho GÀ



10 oz dried rice stick noodles or rice vermicelli4 cups (7 oz) bean sprouts, seed coats and tails removed, blanched until cooked1 onion, thinly slicedGround white pepper1 bunch cilantro, sliced1 bunch basil or mint leaves1 lime, cut into sections, to serve2 finger-length chilies, deseeded and sliced, placed in a dipping bowl with soy sauce


10 cups chicken stock or 4 to 5 stock cubes dissolved in 10 cups water1 Lb. chicken (use thighs and breasts)1 cinnamon stick4 spring onions, cut into lengths1 in fresh ginger root, peeled and bruised2 teaspoons sugar1 teaspoon salt2 tablespoons fish sauce


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