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VIETNAMESE POACHED CHICKEN NOODLE SOUP

The key to any chicken soup is the broth, and this Vietnamese-inspired Pho Ga chicken noodle soup is no different. Charring the ginger and onion does sound rather an unnecessary undertaking, but it’s this step, along with the addition of toasted spices, that makes it a beautifully rich and aromatic broth. Before you place the chicken in the pot to boil, make sure to expose some of the bones by partially cutting the wings with sharp scissors; this makes for an excellent flavour. Slurping is a completely necessary part of devouring this soup!

SERVES 6–8

1 large onion, peeled and sliced in half

2 large, thumb-sized pieces of fresh ginger, peeled and sliced in half

4 cloves

2 star anise

3 tbsp coriander seeds

1 free-range organic chicken (about 1.2kg/2½lb), wing bones exposed

3 tbsp Thai fish sauce (Nam Pla)

300g (11oz) rice noodles

Small handful each of fresh mint, basil and coriander

½ red onion, peeled and finely sliced wafer-thin

Bunch of spring onions, finely sliced

1 red chilli, deseeded and finely sliced

2 limes, cut into quarters

Sea salt

Place the onion halves and ginger pieces on a grill tray and place under a hot grill to char on all sides. The onion should become slightly soft and caramelised.

Meanwhile, toast the cloves, star anise and coriander seeds in a dry frying pan until they become fragrant and aromatic.

Remove the onions and ginger from the grill and add to a large, 9 litre (16 pint) cooking pot, along with the chicken and toasted cloves, star anise and coriander seeds. Cover with cold water and bring to the boil. Simmer for 50 minutes or until the chicken is cooked all the way through. Turn off the heat and leave the chicken to cool in the liquid.

Lift out the chicken from the liquid, remove its skin and shred the meat. Bring the liquid in the pot back to the boil and then lower the heat, add the fish sauce and simmer for a further 40 minutes until the flavour has intensified. Season with sea salt to taste.

Strain the broth through a fine sieve and skim any fat from the top once it has settled. Place the broth back in the pot and bring to the boil. Add the rice noodles and cook until soft.

Serve the noodles and broth in deep bowls, topped with the shredded chicken, the mint, basil and coriander leaves, slices of red onion and spring onion, red chilli and a wedge of lime.