Step 1

Roast the spices over a medium high heat for about a minute or until warm to the touch and fragrant but not yet smoking. Transfer to a plate and set aside.

Step 2

Add a little oil to a frying pan so that it just covers the pan with a film of oil. Wipe any excess away. Add the onions and ginger and roast until black marks appear. Turn to get an even char. Transfer to a plate and set aside.

Step 3

Place the chicken in a large pot and cover generously with water. Bring to a simmer and skim off any fat and foam that rises to the top. This will make a clearer stock.

Step 4

Once you have removed all the foam, lower the temperature so that it just simmers. You don't want to simmer too rapidly or it will make the stock cloudy.

Step 5

After an hour, remove the chicken from the stock. This is important as you don't want to overcook it. Cut the chicken into small pieces and set aside to top the pho.

Step 6

If you like, return the chicken bones to the stock and simmer for another hour or longer. This is optional but worth doing.

Step 7

Just before serving, cover the dried rice noodles with boiling water and allow to sit for 10 minutes or until cooked to your liking.

Step 8

To finish, strain the stock and add fish sauce and perhaps salt if needed to taste. Place the cooked noodles in bowls and top with chicken, veggies, herbs and hot sauce and/or Chinese chilli garlic paste.