Phở Gà (Vietnamese Chicken Noodle Soup)

Broth and chicken

• 1 medium Whole chicken, whole
• 1 large Yellow onion
• 60 g Ginger root
• 2 tsp Coriander seeds
• 4 pieces Star anise
• 2 pieces Cinnamon sticks
• 20 g Rock sugar
• 3 tbsp Fish sauce
• 2.5 liters Water

Noodles and toppings

• 300 g Rice noodles
• 200 g Bean sprouts
• 4 pieces Spring onion
• 20 g Fresh coriander
• 20 g Fresh Thai basil
• 2 pieces Lime

1. Halve the onion and slice the ginger into thick coins. In a dry stockpot over medium-high heat, toast the onion and ginger cut-side down until lightly charred in patches, 5 to 7 minutes. Add the coriander seeds, star anise and cinnamon sticks and toast for 30 seconds until fragrant.
2. Add the whole chicken and water, then bring just to a gentle simmer. Skim off any foam for the first 10 minutes, then keep the broth at a bare simmer so it stays clear. Cook until the chicken is cooked through and the legs move easily, about 45 minutes.
3. Lift the chicken out with tongs and set aside until cool enough to handle. Continue simmering the broth for 25 minutes to deepen the flavour. Strain the broth through a sieve into a clean pot.
4. Stir the rock sugar and fish sauce into the strained broth and keep it at a gentle simmer. Shred the chicken, discarding skin and bones. Taste the broth and adjust with a little more fish sauce if you want it saltier.
5. Cook the rice noodles in a saucepan of simmering water until tender, following the packet timing. Drain well in a colander and rinse briefly with warm water to stop them sticking. Divide the noodles between bowls.
6. Top each bowl with shredded chicken, bean sprouts, sliced spring onion, fresh coriander and Thai basil. Ladle over the piping-hot broth. Serve with lime wedges for squeezing over at the table.

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