Char the aromatics (optional but fast):
In a dry pan, quickly sear the onion and ginger slices until lightly charred — about 2-3 minutes. This adds depth to the broth.

Make the quick broth:
In a pot, bring the chicken broth to a simmer. Add the charred onion, ginger, star anise, cinnamon stick, fish sauce, lime leaves and sugar. Simmer for 5 minutes to infuse the flavors.

Cook the chicken:
Add the raw chicken into the simmering broth. Poach them gently Keep the broth at a low simmer, not a hard boil, so the chicken stays tender.

Cook the noodles:
In a separate pot, cook the rice noodles according to package instructions. Drain and rinse with cold water.

Add eggs to boiling water and boil for 6 minutes. Remove to cold water and peel

Once the chicken is no longer pink add the vegetables to the pot and continue to simmer. Optional: remove star anise at this point

Once cooked through, remove lime leaves and cinnamon then assemble the bowls:
• Place cooked noodles in bowls.
• Top with chicken and veg
• Add the broth
• top with an egg
• add pepper, lime juice and chilli to taste