How to make Phở

Ingredients

• 1 whole chicken, about 1.5 kg, or 1.5 kg chicken legs and wings
• 2 onions, halved, and a 7 cm piece of ginger, halved lengthwise
• 3 star anise, 1 cinnamon stick, 4 cloves and 1 tablespoon coriander seeds
• 2.5 litres water
• 3 tablespoons fish sauce and 1 tablespoon sugar
• 400 g dried flat rice noodles (about 5 mm wide)
• 4 spring onions, thinly sliced, and a handful of fresh coriander
• To serve: bean sprouts, Thai basil, lime wedges and sliced chillies

Method

1. Char the onion and ginger halves, cut side down, in a dry heavy pan for 5 to 8 minutes until blackened in places. This gives the broth its sweet, smoky taste.
2. Toast the star anise, cinnamon, cloves and coriander seeds in the same pan for 1 minute, until fragrant.
3. Put the chicken, onion, ginger and spices in a large pot with the water. Bring to the boil, skim off the foam, then simmer gently, uncovered, for 1 hour.
4. Lift out the chicken, let it cool a little, and pull the meat into strips. Strain the broth and season it with fish sauce and sugar. Taste and add more fish sauce if needed.
5. Soak the noodles in warm water for 20 minutes, then cook them in boiling water for 1 to 2 minutes and drain.
6. Divide the noodles and chicken between big bowls, ladle the hot broth over them and top with spring onions and coriander. Serve with bean sprouts, basil, lime and chillies on the side.