Phở Gà

Ingredients

Quantities are for one portion.

• 20 gbean sprouts
• 1piece fresh ginger, sliced thick
• 1onion, halved
• 10 gfresh Thai basil
• 1lime wedge
• 70 gdry flat rice noodles
• 1 tspfish sauce
• 150 gchicken leg (bone-in), skin-on)

Method

1. Place the onion halves and ginger slices under a broiler or in a dry pan. Char them until the surfaces turn black and fragrant.
2. Place the chicken leg, charred onion, and charred ginger in a pot. Cover with water and simmer gently for forty-five minutes to create a rich, clear broth. Do not let it boil.
3. Remove the cooked chicken leg. Let it cool, then slice the meat off the bone.
4. Season the hot broth with the fish sauce to taste.
5. Soak the flat rice noodles in warm water until pliable, then blanch them rapidly in boiling water. Transfer the hot noodles to a large bowl.
6. Arrange the sliced chicken meat over the noodles.
7. Pour the boiling, aromatic broth directly into the bowl. Serve hot with a side plate of raw bean sprouts, fresh basil, and a lime wedge.