Chicken pho noodle soup

To begin, make the broth. Roast the ginger and onions for approximately 5 minutes on an open flame until you see the juice of the onion bubbling on the surface and the ginger is fully blackened. Rinse under a cold tap and peel away the blackened outer layer

In a dry pan, roast the spices on a medium heat for around 2 minutes, until aromatic

Meanwhile, bring 3 litres of water to the boil and add the whole chicken, the daikon and the roasted onions and ginger. Place the roasted spices in a strainer and position carefully at the bottom of the pan. Lower the heat and simmer for 1 hour

Once the hour has passed, remove all the ingredients from the pan and carefully skim away the foam from the surface of the broth. Place the chicken to one side to cool

Add the fish sauce, salt and sugar to the broth and leave to simmer for a further 30 minutes

Soak the pho noodles in lukewarm water for 20 minutes, then drain and place in a pan of boiling water for 3 minutes. Drain well and leave to cool

Take a handful of noodles and place into a bowl, adding a small handful of bean sprouts. Slice the chicken and place on top. Now pour the broth into the bowl, leaving a small amount of room for the herbs

Remove the top and bottom of the spring onions and slice the green parts very thinly lengthwise. Soak in cold water for 5 minutes until they curl up, then drain and place on top of the noodles

Finely slice the white part of the spring onions and garnish the bowl with them. Add some sliced red chilli, the herbs and a sprinkle of crispy fried shallots

Lastly, squeeze 1/4 of lime into the broth to balance the flavours and serve with hoisin and Sriracha dipping sauces