400g/14oz shredded cooked chicken
FOR THE BROTH
3 litres/3½ pints chicken stock
2 star anise
2 cardamom pods
1 cinnamon stick (about 20g)
1 large onion, unpeeled
300g/11oz piece ginger, unpeeled
1 tbsp golden caster sugar
1 tsp sea salt
1 tsp garlic powder
2 tbsp fish sauce, plus extra
1 tbsp brown sugar
1-2 packs dried pho noodles
200g/7oz finely chopped spring onions
1 small pack coriander, finely chopped
4 lime wedges
1-2 chillies, chopped
Heat a grill on high. In a large pan, bring the chicken stock to the boil. Add the star anise, cardamom and cinnamon, and simmer on a low heat.
Cook the onion and ginger in a very hot dry pan for 30 mins, turning halfway. Allow to cool a little before removing the charred skin, wash the onion and ginger, and add whole to the broth.
Simmer the broth for 30 mins, then discard the onion, ginger and whole spices.
Add the sugar, salt and garlic powder, fish sauce and brown sugar to the broth and taste, adjusting with more salt or sugar if needed.
To assemble, cook the noodles following pack instructions, then tip the noodles into your bowls. Arrange the shredded chicken on top and garnish with the spring onions, beansprouts and coriander. Add an extra ½ tsp fish sauce to each ladle of broth and serve with wedges of lime and chilli.
PER SERVING (6)
663 kcals, protein 63g, carbs 59g, fat 20g, sat fat 5g, fibre 4g, sugar 13g, salt 3.9g