I made Pho Ga for my Vietnamese party and they loved it!
I better the share the recipe before I forget!
1 K. Chicken breast
1 k. Chicken bones
6 liters water
2 T. Salt
6-8 T. Tiparos fish sauce
4 T. Sugar
1 T. Peppercorn
6 pcs. Star anise
6 wansuy roots, cleaned
4 pcs. Cinnamon bark
4 pcs. Onion, grilled
300 g. Ginger, grilled
*Grill the onions and ginger over the stove top for 10-15 minutes. Wash under running water and peel the charred skin off.
Boil the chicken until scum rises to the top. Discard water, wash the chicken pieces and the pot.
In a big soup pot (I used 2 4-quart pots), add water and chicken. Let it boil, skimming off the impurities rising to the top.
Add the rest of the ingredients. After 30 minutes, remove the chicken breast from the stock and immediately put in a cold ice bath to stop the cooking process. Set aside and cover until ready to use.
Simmer the broth for 2 hours. Adjust seasoning according to taste.
Cook 3 mm. Rice noodles according to the directions on the packaging.
Divide the noodles and put into soup bowls. Top with shredded chicken, bean sprouts and basil leaves.
Pour very hot soup into the soup bowl.
Serve with hoisin sauce and Sriracha.