Vietnamese Pho (Ga)
I made the stock traditionally with pork and chicken bones/parts, ginger, lemon grass and star anise.
The dish consists of the stock poured over cooked rice noodles & shredded chicken. I also added some finely julienned snow peas. 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 (also from the Korean store) and bean sprouts. Not bad for a home version. I didn't forget the chili garlic paste or Sriracha.
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