Chicken Pho (Noodle Soup)

Heat a wok and add the vegetable oil. Add the chicken thighs and brown onion quarters. Season with salt and pepper. Add the garlic cloves, celery, star anise & cinnamon stick. Brown the chicken thighs on both sides.

Place everything into a stock pot, cover with 1.5 liters of water, bring to a boil, then cover with a lid and simmer for 30 minutes or until the chicken is cooked. Remove the chicken thighs from the broth and set aside to cool. Strain the broth & return to the pot.

Add the fish sauce, ginger, lime juice, and sugar to the broth. Place the pot onto the heat and test for seasoning. Once you are happy with the flavor, turn off the heat.

Add the rice noodles to the hot stock, cover with a lid until the noodles are cooked.

Remove the skins off the chicken thighs and shred the chicken off the bones.

Once the noodles are cooked, prepare your bowls: remove the noodles from the broth and place in the center of each bowl. Top the noodles with the pak choi, then with shredded chicken.

Add broth to each bowl, then garnish with red chilli, coriander, mint, and lime wedges.