HANOI STYLE PHO

Ingredients:

1 (1.2 kg)	whole pc	MAGNOLIA FREE RANGE CHICKEN
1	tbsp	iodized fine salt
1/2	tsp	pepper
1/4 cup + 2	tbsp	patis
1 (375 g)	pack	dried flat rice noodles, cooked per package directions on boiling
2	tbsp	Sriracha or hot sauce
1	pc	large white onion, sliced
1 (75 g)	bunch	Baguio pechay, shredded or sliced into 1” strips
2 (100 g)	bundle	wansoy, roughly chopped
1 (85 g)	bundle	green onions, chopped
2 (100 g)	pc	lemons, juiced (about ¼ cup)
5	pc	MAGNOLIA BROWN EGGS, boiled and shells peeled

Procedure:

Pat dry chicken and rub salt and pepper inside and out. Chill covered for 1 hour.
Transfer chicken to a large pot. Add enough water (about 12 cups) to cover and ¼ cup patis. Simmer covered for 45 minutes or until tender. Remove from pot. Shred meat and discard skin and bones. Set chicken meat aside.
To stock, add remaining patis, Sriracha, onion, shredded chicken, and noodles. Simmer for 1 minute.
Turn off heat and add Baguio pechay, wansuy, green onions, lemon juice, and eggs. Serve immediately.

Makes 5 servings.

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