Chicken Pho

A clear, deeply aromatic chicken broth with star anise and ginger, poured over silky rice noodles.

Ingredients

• 800 g chicken legs
• 2000 ml water
• 1 onion, halved
• 5 cm fresh ginger, halved lengthways
• 2 star anise
• 1 cinnamon stick
• 3 cloves
• 2 tbsp fish sauce
• 250 g flat rice noodles
• 100 g bean sprouts
• 3 spring onions, sliced
• 1 handful Thai basil
• 1 lime, cut in wedges

Method

1. Char the onion and ginger under a hot grill or in a dry pan until blackened in spots.
2. Simmer the chicken, water, charred onion and ginger, star anise, cinnamon and cloves for 45 minutes, skimming the surface. Remove the chicken, shred the meat and strain the broth.
3. Season the broth with the fish sauce and a pinch of salt.
4. Cook the noodles as the packet says. Divide among bowls with the chicken and ladle over the hot broth.
5. Top with sprouts, spring onions, basil and a squeeze of lime.