Vietnamese Pho

Ingredients

• 1 kg chicken bone

• 200 g onion

• 50 g ginger

• 40 g spring onion

• 5 g star anise

• 3 g cloves

• 5 g cinnamon stick

• 4 g black peppercorns

• 20 g sugar

• 2 ltr water

• 15 ml fish sauce

• 10 ml light soy sauce

• 20 g chicken seasoning powder

• 5 g salt

• 600 g sliced chicken

• 400 g bean sprouts

• 160 g shimeji mushrooms

• 160 gg Bok choy

• 4 lemons

• 20 g chilli flakes

• 20 g bird's eye chilli

• 400 g rice noodles

• 60 g basil sprigs

• 20 g coriander leaves

• sprig of green onions, chopped

Method

Chargrill the whole onion and ginger until it gets burnt and peel and cut into chunks along with chicken bone, whole spring onion bunch, star anise, peppercorn, cinnamon and cloves. Make a crystal clear stock out of it. Strain and season with fish sauce, soy, salt, sugar and chicken seasoning powder.

In a large soup bowl, place the blanched rice noodles along with the rest of the ingredients, ie: cooked chicken and vegetables

Garnish with fresh basil sprigs, coriander and chopped green onions.

Serve with sliced chilli, red chilli flakes and lemon wedges.