Toast the whole spices

• Toast the coriander seeds, cinnamon stick and star anise in a dry pan until fragrant.

Char the aromatics

• Char the halved onion, sliced ginger and spring onions in the pan, or in the oven or air fryer.

Start the broth

• Place the whole chicken in a large pot and cover with the water.
• Add the toasted spices and the charred vegetables.

Simmer the chicken

• Add the stock cubes, skim off the foam, cover and simmer over a low flame until the chicken is tender and falling apart.

Shred the chicken

• Remove the chicken from the pot, separate the meat from the bones and shred the meat.

Season the broth

• Season the broth with fish sauce, salt and sugar and simmer again.

Cook the noodles

• Boil the rice noodles in a separate pot following the packet instructions.
• Drain and rinse under really cold water to remove the cornstarch.

Assemble the bowls

• Place the noodles in bowls, add the shredded chicken and pour the hot broth over.

Garnish and serve

• Top with spring onions, coriander, soaked onion slices and chillies.
• Finish with sriracha, hoisin or oyster sauce, soy sauce and crispy chili oil.