Vietnamese Chicken Pho

Noodles

• 1135 g water
• 225 g rice stick noodle, flat
• vegetable oil, to toss

Pho

• 225 g onions, cut into thin wedges
• 1 tsp black peppercorn
• 60 g ginger, fresh, cut into pieces
• 1 lemon grass, fresh, white part only, cut into pieces
  or 2 - 3 tsp lemon grass, paste, white part only, cut into pieces
• 1 cinnamon stick
• 1 tsp coriander seed
• 1 tsp fennel seed, dried
• 1 - 2 star anise
• 3 clove
• ¼ tsp salt
• 60 g fish sauce
• 45 g soy sauce
• 30 g lime juice
• 1450 g water
• 450 g chicken breast fillet, skinless, thinly sliced
• 115 g soybean sprout, fresh
• 2 green onions, thinly sliced
• ½ bunch cilantro, fresh
• ½ bunch mint leave, fresh
• 4 sprigs Thai basil, fresh, leaves only
• 1 - 2 red chilli, long, deseeded (if preferred) and cut into thin slices, to serve
  or 1 - 2 jalapeño chilli, canned, deseeded (if preferred) and cut into thin slices, to serve
• 1 lime, cut into wedges, to serve