1 roasted chicken, meat separated from the bones, bones reserved
4-5 fresh root ginger slices
1 white onion, halved
1 star anise
1tsp coriander seeds
1tsp black peppercorns
1 large cinnamon stick
1 chicken stock cube
1tbsp fish sauce, or to taste
300g rice noodles
½ red onion, finely sliced
5-6 spring onions, sliced
10g fresh coriander, chopped, or basil leaves
lime wedges (optional)
sriracha and hoisin sauce, to serve (optional)
Method
Fill a large pan with 1.65 litres water and add the chicken bones, ginger slices, onion halves, star anise, coriander seeds, peppercorns, cinnamon stick and stock cube. Bring to the boil, then reduce the heat to medium and leave to simmer for 30 minutes before straining out and discarding the solids, reserving the broth. Season the broth with fish sauce and salt.
Bring a separate pan of water to the boil, add the rice noodles and cook for 3 minutes, then drain.
Divide the noodles among serving bowls and top with plenty of the broth, some roast chicken, red onion, spring onions and the coriander or basil leaves. Add a couple of lime wedges and serve with sriracha and hoisin sauce on the side, if using.
Recipes and photographs taken from There’s Rice at Home by Rene Subash, photography by Haarala Hamilton
