Chicken pho

SERVES 6 PREP AND COOK TIME 2 HOURS (+refrigeration TIME)

1 bunch fresh coriander 60g piece fresh ginger, peeled, sliced thinly 2 tablespoons fish sauce 2 cloves garlic, quartered 1 star anise 2 (340g) single chicken breast fillets 1kg thin fresh rice noodles or 500g dried 12 green onions (green shallots), sliced 150g bean sprouts, trimmed Vietnamese mint leaves, sliced fresh red chilli or sambal oelek and lemon or lime wedges, to serve CHICKEN STOCK 2kg chicken bones 2 medium (300g) brown onions, chopped 2 trimmed stalks (200g) celery, chopped 2 medium (250g) carrots, chopped 3 bay leaves 10 black peppercorns 5 litres (20 cups) water

1 CHICKEN STOCK: Combine chicken bones, onion, celery, carrot, bay leaves, peppercorns and water in a large saucepan and bring to the boil. Using a large metal spoon, skim the scum from top, then simmer, uncovered, for 2 hours. Strain stock through a muslin-lined sieve into a large bowl; discard bones and vegetables. Cover the stock and refrigerate for several hours or overnight until stock is cold. Skim solidified fat from the surface of the stock. 2 Cut the roots from the coriander; wash well. Place Chicken Stock in a large saucepan with the ginger, fish sauce, garlic, coriander roots and star anise. Boil, uncovered, until reduced to 3 litres (12 cups). Strain the stock into a large heatproof jug or bowl; discard the ginger, coriander roots, garlic and star anise. Slice the chicken thinly. Return stock to the pan. Add the chicken and simmer, uncovered, for about 5 minutes or until the chicken is cooked through. Season to taste. 3 Meanwhile, place the noodles in a large heatproof bowl; add boiling water and stir noodles gently to separate. Drain well. Divide the noodles, green onions and bean sprouts among serving bowls. Pour over the hot soup, top with coriander leaves and mint leaves. Serve with chilli and lemon. Stock suitable to freeze. Not suitable to microwave.