pho with Nga

Makes 6-8 bowls

1 medium free range chicken

1 kg of chicken drumstick bones (optional)

2 small pickling onion

1 -2 tsp turmeric

Rice stick noodles

Big bunch of coriander

Thai Basil and mint, optional

3 tbsp Coriander seeds, 1 tbsp star anise, a few cloves and cinnamon stick optional

1/4 cup ginger

2 Rocks sugar, 1 tbsp salt

Cut the chicken in half down the middle.

Wash your chicken in salty warm vinegary water. Rub it until not slimy. The colour will change. 

Rub turmeric on the chicken skin

Put the chicken in 2-3 L water in a big pot, with about 1kg of chicken drumstick bones that have previously been boiled to get rid of the blood.

boil 30 minutes

Peel the onions

Put the rice stick noodles in cold or warm water

Wash the coriander roots.

Put the dry spices in the microwave for 30 seconds, covered.

Put the dry spices in a spice bag with Chopped ginger, onions and coriander roots

Before the chicken boils, scum and oil will come to the top. Skim it off.

Submerge the spices.

Rinse the herbs

Once chicken is cooked, remove, into ice water until cooled. Then de-bone the chicken, slice carefully and arrange in a bowl with bean sprouts and noodles that you have boiled briefly

Add chopped green herbs

Add soup yay