Ingredients:

• 1 whole chicken (or 1 kg chicken thighs)

• 1 onion

• 1 litre water

• 2 chicken Pho broth cubes (optional if using Pho spices)

• 1 ginger piece (5 cm)

• Rice noodles, cooked according to package instructions

Spices:

• 2 star anise

• 2 cloves

• 1 tbsp fennel seeds

• 1tbsp coriander seeds

• 1 cinnamon stick• 1 cardamom pods

• bag or cheesecloth to hold spices

Garnish

• Bean sprouts, lime wedges, yellow onions, spring onions & cilantro

• Beef balls, Thai basil, hoisin sauce, sriracha (optional)

Instructions:

1. Clean the chicken with salt. Cut it into 4 pieces and set them aside.

2. Roast the onion, ginger, all the spices in the air fryer or the oven for 15- 30 minutes or until dark brown.

3. Add chickens, Pho cubes, all the spices, spring onions in a big pot with 1 litre water. You can either use the Pho cubes or the Pho spices with fish sauce, chicken bouillon & rock sugar. I use both cubes and spices to bring out the maximum flavour.

4. Bring to boil and remove all the impurities that rise on the surface. Simmer for 1-2 hours. The longer you have it simmered, the more tasty the broth will be.

5. Cook rice noodles according to package instructions.

6. Assemble the bowl by placing bean sprout at the bottom then rice noodles and sliced chickens.

7. Garnish with yellow onions, spring onions, cilantro, lime wedges & beef balls. Add hoisin sauce and sriracha for more authentic taste. Pour hot broth over the ingredients.

8. Tada, your pho bowl is done! Enjoy!