Vietnamese Chicken Pho

The recipe

Instructions

1. 1
   Halve the onion and thickly slice the ginger, then char them dry in a hot pan for 3-4 minutes to deepen the flavour.
2. 2
   Add the charred onion and ginger to a large pot with the chicken thighs, crumbled stock cube, star anise, cinnamon stick and 1.5 litres of water. Simmer for 20 minutes until the chicken is cooked through.
3. 3
   Lift out the chicken, shred it off the bone and set aside. Stir the fish sauce into the broth and taste for seasoning.
4. 4
   Cook the noodles in boiling water, drain and divide between deep bowls with the shredded chicken.
5. 5
   Strain the hot broth over the top and finish with sliced spring onion, coriander and a squeeze of lime.

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