Soak in hot water for 20 - 25 mins until soft

Drain and soak in cold water after

Cook soaked noodles in a separate pot for 1 - 2 minutes once the broth is ready

Roast or Char whole onion over an open fire on a stove & set aside

Slice and smash 2 inches of ginger

Cut 2 bunches of green onions in half and smash the ends.

Pan toast star anise, cloves, black peppercorns & coriander seed till it’s fragrant.

Add cut ginger, spring onions & coriander into the pan to fry.

Put all toasted ingredients into a soup bag and place them into a soup pot.

Add water, chicken stock, fish sauce, sugar, salt.

Once boiling, add chicken in for 10 - 15 minutes

Remove chicken from the broth after 10 - 15 mins. Shred meat off and set meat aside.

Put bones & spare parts back into the pot to continue simmer for better broth

Taste as it goes, feel free to add more fish sauce or salt for more taste.

Put bean sprouts at the bottom of a serving bowl

Put cooked noodles on top of the bean sprouts

Lay meat on top

Add broth in

Lay spring onions, Thai basil, mint & coriander on top

Squeeze a wedge of lime

On a separate condiment saucer, dice chilli up and add fish sauce