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1
Split open the cardamom pods and toast them with the cinnamon, star anise, coriander and cloves for about 2 minutes, stirring all the time so they do not burn.
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2
Put spices in a spice bag, seal, and set aside.
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3
Char the spring onions, shallots and ginger (with their skins on) for about 5 minutes. Then peel and set them aside.
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4
Fill a large stock pot with water and bring to a boil.
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5
Put the whole chicken in the boiling water and boil it for 7 minutes.
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6
You will probably get some foam from the chicken floating on the surface. Remove the chicken, discard the water, and wipe the pot clean of the foam.
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7
Return the stockpot to the heat and add in 3 litres of boiling water, the chicken, and the prepared shallots, ginger and onions.
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8
Bring everything back to a boil and then reduce heat to a simmer with the lid off.
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9
After about 20 minutes, remove the chicken, carve off the breasts, slice them, and set them aside.
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10
Return the rest of the chicken to the stock pot and simmer uncovered for a further 20 minutes
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11
Add the spice bag into the broth and simmer for another 20 minutes.
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12
Strain the broth and discard the vegetables, spices, and chicken carcass.
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13
Return broth to the pot and adjust seasoning to taste. Add in fish sauce and sugar (if using). Then, switch off the heat.
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14
Quickly blanch noodles and bean sprouts in boiling water to soften them.
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15
Layer food in the bowl in this order: bean sprouts, noodles, chicken breast, and cover these with the broth.
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16
Sprinkle over some black pepper and add toppings of your choice. These can include chopped chiles, cilantro, spring onions, basil, mint, red onion, lime wedges and yellow bean sauce.
