Chicken Pho

• 2 ounces rice noodles
• 1 piece gingerroot
• 1 garlic clove, crushed
• 4 spring onions, chopped
• 3 tablespoons fish sauce
• 1 stalk lemongrass, chopped
• 3 pints low-fat chicken broth
• 4 ounces raw chicken, sliced in strips
• 1 red chili pepper, finely sliced
• 2 ounces bean sprouts, blanched in boiling water
• 1 ounce ginkgo nuts, crushed
• 2 tablespoons fresh coriander, chopped
• 1 lime

1. Cook the noodles in boiling salted water for four minutes.
2. Strain and set aside.
3. Saute the ginger on a low heat for 15 minutes.
4. Cool and slice.
5. Add the ginger, garlic, spring onions, fish sauce and lemon grass to the stock and simmer for 45 minutes.
6. Strain and reserve.
7. Add the chicken pieces to the strained stock and simmer for 10 minutes.
8. Reheat the noodles by pouring over boiling water.
9. Drain and divide the noodles between the soup bowls.
10. Pour over the soup.
11. Garnish each bowl with some of the sliced chili, bean sprouts, nuts, coriander and a wedge of lime.

rice noodles, gingerroot, garlic, spring onions, fish sauce, stalk lemongrass, chicken broth, chicken, red chili pepper, bean sprouts, ginkgo nuts, fresh coriander, lime

Taken from www.food.com/recipe/chicken-pho-30841 (may not work)