Pho Bo soup with chicken

Ingredients for 4 servings:

• 1 chicken
• n. B. water
• 1 bulb(s) ginger, fresh
• 1 large onion(s)
• 2 star anise
• 2 cinnamon sticks
• 1 tsp fish sauce
• 500 g ribbon noodles (rice noodles)
• 1 stalk Thai basil
• 1 sprig of mint
• 1 stalk of coriander
• 1 bunch of spring onions
• 1 small chili pepper(s)
• 1 lime(s)
• 4 handfuls of mung bean sprouts

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 30 minutes

Wash the chicken, pat dry, and bring to a boil in a pot of water. Peel and halve the ginger and onion, fry them in a pan without fat, and then add them to the broth. Simmer over medium heat for at least two hours. Then add the star anise and cinnamon sticks to the broth and simmer for one hour. Season with salt and pepper. After three to four hours, remove the chicken and vegetables from the pot. Remove the meat from the bones and set aside. Season the broth with salt, pepper, and a few teaspoons of fish sauce. Cook the rice noodles according to the package instructions. Wash the mint, coriander, and Thai basil and shake dry. Pick off the leaves and chop finely. Cut the spring onions and chili into small rings. Rinse the lime in hot water and cut into eighths. Wash the sprouts. Place the rice noodles, sprouts, and cooked chicken in a large bowl, sprinkle with herbs and spring onions, and pour over the hot broth. Garnish the Pho Bo soup with lime pieces and chili rings and serve.