Chicken Noodle Soup (Pho Ga)

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New Asian Cuisine
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

10 oz (300 g) dried rice stick noodles or rice vermicelli

4 cups (7 oz/200 g) bean sprouts, seed coats and tails removed, blanched until cooked

1 onion, thinly sliced

Ground white pepper

1 bunch coriander leaves (cilantro), sliced

1 bunch basil or mint leaves

1 lime, cut into sections, to serve

2 finger-length chilies, deseeded and sliced, placed in a dipping bowl with soy sauce

10 cups (21/2 liters) chicken stock or 4 to 5 stock cubes dissolved in 10 cups (21/2 liters) water

1/2 fresh chicken (about 1 lb/500 g)

1 cinnamon stick

4 spring onions, cut into lengths

1 in (2 1/2 cm) fresh ginger root, peeled and bruised

2 teaspoons sugar

1 teaspoon salt

2 tablespoons fish sauce

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