Phó Gà (Vietnamese Chicken Noodle Soup)

Ingredients

• Whole Spices
• 5 star anise
• 2 cinnamon sticks
• 5 cloves
• 3 cardamom
• 1 tsp fennel seeds
• 2 tsp coriander seeds
• Aromatics
• 1 tbsp oil
• 2 onions (halved)
• 2 inch ginger (sliced)

Instructions

1. 1

   --- Steps ---

2. 2

   Dry roast spices in a pot on medium high heat until fragrant (5 mins), transfer to a piece of muslin, secure tightly & set aside.

3. 3

   Heat oil into the same pot used earlier, add ginger & onion, leave undisturbed for 2 mins until they blacken then flip & leave for another 2 mins.

4. 4

   Add water, chicken, roasted whole spices & remaining ingredients to make the broth (except salt), bring to a boil, then lower heat to continue cooking with the lid on (but slightly ajar) for 2 hrs.

5. 5

   Scoop off scum (dirty foam) that rises to the soup's surface every 30 mins during the simmering.

6. 6

   Remove chicken, strain broth, add salt & pepper, stir, taste to adjust seasoning (broth should be slightly on the salty side) & keep warm until ready to serve.

7. 7

   Shred chicken, discard bones & skin.

8. 8

   Prepare noodles according to manufacturers' directions, just prior to serving, drain & place into serving bowls.

9. 9

   Top with shredded chicken, ladle broth, sprinkle with herbs & add sliced onion & red chillies (if using)

10. 10

    Serve with lime plus Hoisin & Sriracha sauces on the side.