Vietnamese chicken pho

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 1.5 kg bone-in, skin-on chicken thighs
• 2 litres water
• 1 tbsp oil and 2 halved onions
• 5 cm ginger, thickly sliced
• 1 small bunch coriander for the broth
• 5 star anise, 1 cinnamon stick and 4 cloves
• 2 tsp fennel seeds and 2 tsp coriander seeds
• 8 tsp fish sauce and 6 tsp sugar
• 1/2 tsp fine salt, adjustable
• 360 g dried thin rice noodles
• 2 spring onions and 3 cups mung bean sprouts
• Thai basil, mint, coriander and 2 limes, to serve

Step-by-step method

1. Heat oil in a large pot; char the cut onion faces and ginger for about 2 minutes on each side.
2. Add water, chicken, the coriander bunch, spices, fish sauce and sugar. Bring to a gentle simmer.
3. Cook for 1½ hours with the lid ajar, skimming any foam that forms.
4. Remove chicken and strain broth; reduce it or add water to make about 1.5 litres. Season with salt.
5. Shred meat, discarding skin and bones. Prepare noodles according to their packet and drain well.
6. Divide noodles and chicken among bowls, cover with boiling broth and add spring onion, sprouts and herbs. Serve with lime.