Vietnamese Chicken Pho

Noodles

• 1135 g water
• 225 g rice stick noodle, flat
• vegetable oil to toss

Pho

• 225 g onions cut into thin wedges
• 1 tsp black peppercorn
• 60 g ginger, fresh cut into pieces
• 1 lemon grass, fresh white part only, cut into pieces
  ou 2 - 3 tsp lemon grass, paste white part only, cut into pieces
• 1 cinnamon stick
• 1 tsp coriander seed
• 1 tsp fennel seed, dried
• 1 - 2 star anise
• 3 clove
• ¼ tsp salt
• 60 g fish sauce
• 45 g soy sauce
• 30 g lime juice
• 1450 g water
• 450 g chicken breast fillet, skinless thinly sliced
• 115 g soybean sprout, fresh
• 2 green onions thinly sliced
• ½ bunch cilantro, fresh
• ½ bunch mint leave, fresh
• 4 sprigs Thai basil, fresh leaves only
• 1 - 2 red chilli, long deseeded (if preferred) and cut into thin slices, to serve
  ou 1 - 2 jalapeño chilli, canned deseeded (if preferred) and cut into thin slices, to serve
• 1 lime cut into wedges, to serve