Vietnamese Pho
Ga - the chicken version
I made the stock traditionally with chicken bones/parts, ginger, lemon grass and star anise. I don't add a lot of the spices and did add bay leaf, celery and cilantro. The dish consists of the stock poured over cooked rice noodles & shredded chicken. I also added some finely julienned snow peas and zucchini from the garden (trying to use up the abundance). All is topped with crispy fried shallots that I get from a Korean store in my area - great store. The classic "sides", added by the diner are lime, jalapenos, Thai basil and bean sprouts. Not bad for a home version. I didn't forget the chili garlic paste or Sriracha.
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