Spicy Pho Ga with Chicken, Chili and Lime

A clear, aromatic chicken broth with star anise, cinnamon and ginger, served with tender rice noodles and fresh herbs. With chili and lime, the Pho Ga becomes wonderfully spicy and fresh.

By yumbelo · 2 servings · 60 minutes

Ingredients

• 400 g Chicken thighs, skinless
• 1500 ml Water
• 1 pc Onion
• 30 g Ginger
• 2 pc Star anise
• 1 pc Cinnamon stick
• 2 pc Cloves
• 2 tbsp Fish sauce
• 1 tsp Salt
• 1 tsp Sugar
• 200 g Rice noodles
• 100 g Bean sprouts
• 2 pc Spring onions
• 1 pc Red chili
• 1 bunch Cilantro
• 1 pc Lime

Method

1. Halve the onion and slice the ginger. Toast the onion and ginger in a dry pan over medium heat until fragrant and lightly browned on the cut surfaces.
2. Place the chicken thighs with the water in a large pot and bring to a boil. Skim off the foam that forms with a ladle.
3. Add the star anise, cinnamon stick, cloves, the toasted onion and the ginger to the pot. Let the broth simmer gently over low heat for about 40 minutes.
4. Remove the chicken thighs from the broth, let them cool and pull the meat off the bones. Strain the broth through a sieve and season with fish sauce, salt and sugar.
5. Soak the rice noodles in hot water according to the package instructions until soft, drain and divide between two bowls.
6. Cut the spring onions into fine rings, slice the chili thinly and coarsely chop the cilantro.
7. Arrange the chicken meat and bean sprouts on the noodles. Pour the hot broth over them and sprinkle with spring onions, chili and cilantro.
8. Halve the lime and serve each portion with a lime half so everyone can adjust the seasoning to taste.