Vietnamese Chicken Pho Soup (Phở Gà)

Cut the onion and ginger in half. In a dry, hot pan or at the bottom of the pot, char them cut side down for 4-5 minutes until slightly blackened and fragrant. Add the whole star anise and cinnamon stick, then toast for another 1-2 minutes until the aroma of the spices is released.

Pour the chicken stock into the pot, add the chicken thigh fillets, fish sauce, and cane sugar. Bring to a boil, then reduce the heat and simmer gently for 20-25 minutes until the chicken is completely tender and has absorbed the flavours of the spices. In the meantime, skim off any foam from the surface of the soup with a spoon.

Remove the cooked chicken thigh fillets from the broth, place them on a cutting board, let them cool for a few minutes, then slice them into thin strips. Strain the broth through a fine sieve to get a crystal-clear soup, then keep it hot.