Spicy Pho Ga with Chicken, Chili and Lime

Eine klare, würzige Hühnerbrühe mit Sternanis, Zimt und Ingwer, dazu zarte Reisbandnudeln und frische Kräuter. Mit Chili und Limette wird die Pho Ga richtig scharf und frisch.

By yumbelo · 2 servings · 60 minutes

Ingredients

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

Method

1. Halve the onion and slice the ginger. Dry-roast the onion and ginger in a pan over medium heat until fragrant and lightly charred on the cut sides.
2. Place the chicken thighs and the water in a large pot and bring to a boil. Skim off the foam with a ladle.
3. Add the star anise, cinnamon stick, cloves, the roasted 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 over 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.