Chicken Pho

• 6 cups chicken stock
• 2 tsp grated fresh ginger
• 1 clove garlic, minced
• 1/4 cup fish sauce
• 1 tbsp finely chopped lemongrass
• 1 tsp sambal oelek (or chili sauce)
• 4 None spring onions, thinly sliced
• 3.5 oz dried rice noodles
• 1 lb rotisserie chicken, shredded
• 3 oz bean sprouts
• 1/4 cup fresh mint leaves
• 2 tbsp fresh cilantro leaves

1. Bring stock, ginger, garlic, fish sauce and lemongrass to a boil. Reduce heat to medium and simmer, covered, for 8 mins. Remove from heat and add sambal oelek and spring onions. Stir well to combine.
2. Meanwhile, soak noodles in boiling water for 10 mins, until just tender. Drain.
3. To serve, distribute noodles and chicken between serving bowls. Ladle soup over top then sprinkle with bean sprouts and herbs.

chicken stock, ginger, clove garlic, fish sauce, lemongrass, sambal oelek, spring onions, rice noodles, rotisserie chicken, bean sprouts, fresh mint, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/33570 (may not work)