Chicken pho

Method

1. Put the chicken in a large flameproof pot and pour over cold water to cover by 4cm (you’ll need around 5 litres). Gently bring to the boil over a medium heat, then turn down the heat and simmer for 10 minutes.
2. Move the pot to a cold place to cool to room temperature (see tips, right; this will take several hours or overnight – see Bobby’s tips, or follow the timesaver tip). Return the pot to the heat, bring the stock back to the boil, then simmer for 30 minutes (A). Set aside again in a cold place to cool to room temperature.
3. Lift the chicken onto a board (set the stock and pan aside). Peel off and discard the skin, joint the chicken (it should pull apart easily), then shred the meat. Chop or break the bones into pieces (B).
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4. Return the chicken bone pieces to the stock (C) and gently simmer over a medium heat for about 1 hour until slightly thickened. Skim the surface every so often to remove any scum.
5. Meanwhile, heat the grill to high. Put the whole, unpeeled ginger and shallots on a baking sheet and grill for 40-50 minutes, turning occasionally, until blackened. Cool for a minute or so, peel (D), then smash the softened ginger and shallots slightly. Add to the stock.
6. In a dry pan, toast the cinnamon, star anise and cardamom over a medium heat until fragrant. Add to the stock, then season to taste with 1-2 tbsp fish sauce (see Bobby’s tips for success). Simmer for another hour; you should end up with about 3 litres of stock.
7. Meanwhile, cook the noodles according to the pack instructions. Drain, then rinse off the starch with warm water from the tap.
8. Taste the broth and add more fish sauce if necessary. Strain.
9. To serve pho the traditional way, bring a pan of water to the boil. Divide the noodles among large soup bowls, then pour over the hot water and leave for a few seconds (this reheats the noodles and warms the bowls; E). Drain, then ladle over the broth. Top with some herbs, shredded chicken (F), beansprouts and chillies. Serve with lime wedges and, if you like, chilli, soy and fish sauces for people to help themselves.

Recipe from Bobby Chin, head chef at House of Ho.