Pho Ga (Vietnamese Chicken Noodle Soup) - cooking recipe

Ingredients

3 ounces rice noodles (pho)
4 boneless chicken wings
1 liter water
1 garlic clove
1 inch ginger, minced
5 stems lemongrass
5 kaffir lime leaves
1 inch fresh galangal root, minced
3 leaves lettuce
1/2 small tomatoes
2 cups bean sprouts
1/2 lime, juice of
1 1/2 tablespoons nam pla
salt and black pepper, to taste
1/4 cup fresh cilantro leaves, minced

Preparation

In a large pot, place chicken wings, garlic, ginger, lemongrass, kaffir lime leaves and galangal root in 1 liter of water. Bring to a boil over high heat.
Reduce heat to low and simmer for 30 minutes, occasionally removing foam that floats to surface of broth.
Shred lettuce into bite sized pieces. Cut tomato into small wedges. Remove root ends of bean sprouts.
Soak pho noodles according to package directions.
When soup has simmer 30 minutes, stir in the nam pla and lime juice. Season with salt and black pepper.
Separate noodles into two bowls, pulling gently apart. Top both bowls with bean sprouts and lettuce.
Ladle broth into each bowl and garnish with tomato slices and cilantro.