Instructions: Chicken Broth:
Slowly cook whole chicken or 2 with some ginger, scallions onion carrot few cilantro leaves covered with h20 until its reduced by half. Ours takes 2 days (48 hours no shit). Save worthwile meat from chicken, strain broth pressing out all cooked down ing. through strainer or sieve,chill in fridge to facillitate fat removal the next day.

Buy rice sticks from Asian grocery (1 lb is good for 4 people) and Nuoc maum (sp) sauce. I perfer lighter sauce to the darker pastis sauces one can get - rule of thumb for this is to buy the most expensive bottle

(they are around 3.50 or so.)

Further Ingredients:
1 ginger root
hot chiles
Fresh Basil
1 white onion
Fresh cilantro
Bean Sprouts (mung)

Cucumber
lemons or limes
vineger
Garlic

Cook noodles until done (2-2.5 min) in broth. In big bowls serve noodles & broth. Garnish with sprouts, basil, cucumber(julienne), lemmon/lime, cilantro shredded cooked chicken fom broth vinegar soaked raw onion rounds.

Each diner adds as much or as little of following sauce (start out slowly and add as you see fit):
1/4 cup nuoc maum sauce
1 cup h20
2 tbs lemon/lime juice or vinegar
1/4 tsp sugar ( i usually dont add)

2 tbs minced ginger
1-10 ground hot chiles
2-4 cloves minced garlic (i use 4)

1/4 teaspoon minced fresh cilantro leaf

This is a great meal! Some use thinly sliced beef added right after hot broth & noodles, soup cools beef cooks - a nice change from chicken

Notes:
Get best possible chicken (free range is worth extra $ for this meal)

Can eat for a day or two. Stuff keeps in fridge.

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