Summary

Ingredients

• 1 chicken
• water
• 1 tuber ginger, fresher
• 1 large onion (s)
• 2 star anise
• 2 cinnamon stick (s)
• 1 teaspoon fish sauce
• 500 g ribbon noodles (flat rice noodles)
• 1 stalk Thai basil
• 1 stalk mint
• 1 stalk coriander green
• 1 bunch spring onion (s)
• 1 small chilli pepper (s)
• 1 lime (s)
• 4 handfuls mung bean seedlings

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Instructions

1. Wash the chicken, pat dry and bring to a boil in a saucepan with water. Peel the ginger and onion, cut in half, fry in a pan without fat and then add to the broth. Simmer over medium heat for at least two hours.
2. Then add the star anise and cinnamon sticks to the broth and let simmer for an hour. Then season with salt and pepper.
3. After three to four hours, remove the chicken and vegetables from the pot. Detach the meat from the bones and set aside. Season the broth with salt, pepper and a few teaspoons of fish sauce.
4. Cook the rice noodles according to the instructions on the packet.
5. Wash the mint, coriander and Thai basil and shake dry. Pluck the leaves and chop finely. Cut the spring onions and chilli pepper into small rings. Wash the lime with hot water and cut into eighths. Wash the sprouts.
6. Place flat rice noodles, sprouts and the cooked chicken in a large bowl, sprinkle with herbs and spring onions and pour the hot broth over them. Refine the Pho Bo soup with lime pieces and the chili rings and serve.