Chicken Pho

My family said this was better than a restaurant.  Nice compliment.

10 ozdried rice stick noodles
	4 cupsbean sprouts; seed and tails removed, blanched until cooked
	1 onion; thinly sliced
	1 bunchcilantro (coriander leaves; sliced
	1 bunchbasil leaces
	2 lime; cut into sections, to serve
	2 jalapenos sliced
	Broth
	10 cupschicken stock
	6 small chicken tenders
	1 stickcinnamon
	4 spring onions chopped up
	1 inchfresh ginger root; peeled and bruised and sliced into thin slices and diced
	2 tsp.sugar
	1 tspsalt
	2 Tablespoonsfish sauce 5 cloves (in a metal tea strainer) 1/4 tsp Chinese 5 spice 8 ounces sliced mushrooms

Calories Per Serving: 130
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Pho Ga Preparation

1. Prepare the Broth first by bringing the chicken stock,  cinnamon, spring onions, ginger, sugar, cloves, 5 spice and salt to a boil over high heat in a stock pot. Reduce heat to low and simmer for 45 minutes, skimming off the foam and fat that floats to the surface. Stir in the fish sauce and remove from heat. Remove the chicken and set aside to cool. Strain the solids from the Broth using a fine sieve and keep the clear Broth warm over very low heat.  Throw diced chicken and mushrooms in the broth 10 minutes before serving.

2. Bring a pot of water to a boil over medium high heat. Add the dried noodles and blanch until soft, about 5 minutes. Remove and rinse with cold water, then drain.

3. Place the noodles into Pho bowls (about the size of a fruit dish), and top with bean sprouts, shredded chicken and onion slices. Pour the hot Broth into each bowl, sprinle with pepper and garnish with cilantro and basil leaves. Serve hot with the lime and bowls of chillies and soy sauce on the side.

Notes

Deep bowls work just as well, and I also include "spicy sprouts" (a mix of radish and clover sprouts). If you add the peppers into the soup, you will have a very spicy dish. You can also just dip your chicken into the sauce depending on your preference to heat in your foods.