4 cups chicken broth
1 star anise
I knob ginger- thumb size- split down the middle
1 clove (optional)
2 tablespoons fish sauce
1/2 teaspoon white pepper
1 clove garlic- peeled and split in half
1/2 small red onion
Simmer all ingredients on low for 1 hour- Pour through a sieve saving the broth.
Pour broth in clean pot and return to stovetop to keep hot.
1 package rice vermicelli
2 cloves garlic-minced
6 tablespoons olive oil
1 teaspoon red chile oil –(optional)
Prepare Rice Noodles
Soak rice noodles in boiling water until soft. (only takes minutes)
Heat a small frying pan to medium heat.
Add olive and chile oils . When oil is hot add garlic and saute for 1 minute.
Drain water off noodles and place in a separate bowl.
Pour oils over noodles and lightly toss.
Separate Noodles in your serving bowls.
Cut up chicken and lay slices on top of noodles.
Place Enoke next to chicken.
Pour hot broth over noodles ,chicken and enoke.
Top with :
A sprinkle of:
A handful of bean sprouts
A wedge of lime-(squeeze juice on top to finish )