Pho Ga

aka: Vietnamese Chicken Soup
from Everyday Food- tastes like the soup at Saigon Noodles in Madison

* I was craving this a couple weeks ago, and I found a quick, simple recipe that tasted pretty close. For sure not the real thing, but it did my taste buds some good.

Ingredients

• 4 ounces vermicelli rice noodles
• 10 cups chicken broth
• 4 cups shredded chicken
• 3 tablespoons fish sauce
• 4 teaspoons soy sauce, plus more for serving
• 2-inch piece fresh ginger, peeled, very thinly sliced crosswise (or just dump in some dried ginger)
• 2 scallions, thinly sliced
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh basil leaves, torn if large
• 1 jalapeno, thinly sliced (I omit these)
• Lime wedges and lots of bean sprouts, for serving

Directions

1. Soak noodles according to package instructions. Meanwhile, in a large pot, combine broth, fish sauce, soy sauce, and ginger and bring to a boil. Reduce heat and simmer until ginger is fragrant, 5 to 8 minutes. Stir in chicken and rice noodles and cook until warmed through, 2 minutes. Divide soup among six bowls; top with scallions, cilantro, basil, and jalapeno. Serve with lime wedges and bean sprouts.