First you have to make the broth. There are many recipes out there but I have used a few short cuts to get there.
Making the broth is not an exact science, adjust ingredients to your taste. My measurements are a guide
In a soup pot. Add about two table spoons of oil. Add two star anise when the oil is hot. Chop an onion and add to hot oil. Stir until onion is browned. This is when you can add a few kafir lime leaves, chopped lemon grass, chopped ginger, crushed red chillies.
Then add chicken pieces. Leg and thigh pieces are recommended. This is the chicken you will use to assemble the pho. So I would say about 5 pieces maximum. This time I used chicken breasts because I didn't have the correct portions.
Brown the chicken. When browned, add a box of woolworths chicken stock and about a liter of water. Add two table spoons of fish sauce, good amount of soya sauce, lemon juice, teaspoon of sugar and salt to taste. Continue to boil for about 45 minutes.
Once boiled, strain broth into another pot. Keeping chicken aside and allowed to cool.
Taste and add flavoring ingredients to taste like lemon, sugar, soya to the broth.Boil for another 15 minutes.
Boil rice noodles or vermicelli.
To assemble the pho. In a bowl add noodles, shredded cooled chicken and then Broth.
Garnish with chopped spring onions, chilli, moongh bean sprouts, basil. Sauces to add : chilli and hoisin and lemon juice.
