• 1 litre (34 fl oz) Master Asian chicken stock (see note)
• 1 tsp sea salt
• 5 cm 2 inch) ginger, unpeeled, halved lengthways
• 1 onion, unpeeled, halved
• 1 cinnamon stick
• 3 star anise
• 6 whole cloves
• 60 ml 2 fl oz) fish sauce
• 2 tbsp palm sugar
• 250 g 9 oz) rice noodles
• 2 large handfuls bean sprouts large handful each Thai basil, coriander (cilantro) and mint
• Pickled red chilli and shallots

• sriracha or other hot chilli sauce and lime wedges, to serve

Sieve the chicken stock into a large saucepan and reserve all of the meat from the legs. Discard all of the remaining solids and bones. Heat the stock to a simmer and add the salt.

Preheat your oven grill. Place the ginger and onion on a foil-covered baking tray. Blacken under the grill for 7–10 minutes until the surfaces are quite charred. Add the ginger and onion to the stock along with the cinnamon, star anise, cloves, fish sauce and palm sugar. Simmer for 30 minutes for the flavours to meld.

Use a fine sieve to strain out the onion, ginger and spices.

Bring a pan of water to the boil and add the rice noodles. Cook for 1 minute, then drain and arrange in four large bowls.

Add the chicken meat to the bowls and ladle in the broth. Top with the bean sprouts, fresh herbs and some of the chilli and shallots. Pass the sriracha and lime wedges around when serving.