Steps
- Heat 1 tablespoon of vegetable oil in a large pot over high heat. Char 2 halved onions and 1 piece of ginger, 2in / 5cm long, sliced.
- Add 2 liters of water, 1.5kg of bone-in, skin-on chicken thighs, 1 small bunch of cilantro, 5 whole star anise, 1 cinnamon stick, 4 whole cloves, 2 teaspoons of fennel seeds, and 2 teaspoons of coriander seeds.
- Stir in 8 teaspoons of fish sauce, 2 tablespoons of sugar, and ¾ teaspoon of salt. Bring to a simmer, skim off the foam, and simmer very gently for 1½ hours.
- Lift out the chicken and shred the meat. Strain the broth and add salt until it tastes slightly strong.
- Cook 360g of dried thin flat rice noodles according to the package. Divide between bowls, top with the chicken, and ladle over the hot broth.