This is my version of a Vietnamese pho soup, clean fresh and healthy. Double cooked broth with which ever veggies you like. I did not add sugar into mine as wanted this as clean as possible.

• 2 pints of chicken stock (I cooked chicken wings with onion, carrot, celery and bay leaf for an hour, remove the meat and veg and keep the broth)
• 1 onion, quartered
• 3 slices of ginger
• 1 tbsp. coriander seeds
• 3 star anise
• 1 cinnamon stick
• 12 cloves
• 10 green cardamons, bashed
• 2 tsp. fish sauce
• 1 tsp sugar (optional)
• For the soup
• chicken breast, cut into slices (1 breast serves two people)
• Rice noodles
• Carrots, julienned
• Savoy cabbage, sliced
• Mint
• Corainder
• Lime, in wedges
• Chillies, sliced
• Scallions/spring onions, sliced

• Char the onion and ginger, set aside.
• Toast the spices in a dry frying pan until you smell an aroma, set aside.
• Re-heat the chicken stock and add the onion, ginger and spices. Simmer for 40 minutes to let the flavours infuse.
• Carefully remove all of the seeds, the onion etc leaving only the broth. Season well.
• Cook the chicken slices in the hot soup then we layer up the bowl.
• Cook the noodles accordingly then place into a bowl with carrots, cabbage, mint, coriander, the chicken slices then ladle in the hot broth.
• Sprinkle over the spring onions, add the lime wedges and chilli slices. Serve!