Vietnamese Chicken Pho

• 8 None chicken drumsticks, skin removed
• 2 cloves garlic, thinly sliced
• 4 pieces fresh ginger, cut into matchsticks
• 1 None cinnamon stick
• 1/3 cup soy sauce
• 2 tbsp fish sauce
• 8 oz dried flat rice noodles
• 1 bunch choy sum or Chinese broccoli, trimmed and chopped
• 4 oz bean sprouts, rinsed
• 1/4 bunch cilantro, leaves picked
• 1/4 bunch basil, leaves torn
• 3 None green onions, thinly sliced
• 1 None fresh long red chili pepper, thinly sliced
• None None Lemon or lime wedges, to serve

1. Place chicken, garlic, ginger and cinnamon in a large saucepan. Add 8 cups cold water and bring to a boil. Reduce the heat to low; cover and simmer for 25 mins or until chicken is cooked through. Cool slightly.
2. Using tongs, discard cinnamon, then transfer chicken to a large bowl. Reserve chicken stock in saucepan. Cool chicken and remove meat from bones. Discard bones; shred meat coarsely.
3. Bring stock to a simmer on low heat. Add sauces and noodles. Cook and stir for 3-4 mins or until noodles soften. Remove from heat. Stir in choy sum and chicken and season.
4. Place soup in large serving bowls. Top with sprouts, herbs, onion and chili pepper. Serve with lemon or lime wedges.

chicken, garlic, fresh ginger, cinnamon stick, soy sauce, fish sauce, rice noodles, choy, bean sprouts, cilantro, basil, green onions, long red chili pepper, lemon

Taken from recipes-plus.com/api/v2.0/recipes/22083 (may not work)