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Ingredients
1 ginger root
hot chiles
Fresh Basil
1 white onion
Fresh cilantro
Bean Sprouts (mung)
Cucumber
lemons or limes
vineger
Garlic
1/4 cup nuoc maum sauce
1 cup h20
2 tbs lemon/lime juice or vinegar
1/4 tsp sugar ( i usually don’t add)
2 tbs minced ginger
1-10 ground hot chiles
2-4 cloves minced garlic (i use 4)
1/4 teaspoon minced fresh cilantro leaf>
whole chicken
scallions onion
carrot
few cilantro leaves
Method
Chicken Broth:
Slowly cook whole chicken or 2 with some ginger, scallions onion carrot
few cilantro leaves covered with h20 until its reduced by half. Ours
takes 2 days (48 hours no shit). Save worthwile meat from chicken,
strain broth pressing out all cooked down ing. through strainer or
sieve,chill in fridge to facillitate fat removal the next day.
Cook noodles until done (2-2.5 min) in broth. In big bowls serve
noodles & broth. Garnish with sprouts, basil, cucumber(julienne),
lemmon/lime, cilantro shredded cooked chicken fom broth vinegar soaked
raw onion rounds.
This is a great meal! Some use thinly sliced beef added right after hot
broth & noodles, soup cools beef cooks – a nice change from chicken
