Vietnamese Chicken Pho

Noodles

• 40 oz water
• 8 oz flat rice noodles
• vegetable oil, to toss

Pho

• 8 oz yellow onion, cut into thin wedges
• 1 tsp black peppercorns
• 2 oz fresh ginger, cut into pieces
• 1 fresh lemongrass, white part only, cut into pieces
  of 2 - 3 tsp lemongrass paste, white part only, cut into pieces
• 1 whole cinnamon stick
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• 1 - 2 star anise
• 3 whole cloves
• ¼ tsp salt
• 2 oz fish sauce
• 1 ½ oz soy sauce
• 1 oz lime juice
• 50 oz water
• 16 oz chicken breast fillet, boneless, skinless, thinly sliced
• 4 oz bean sprouts
• 2 green onions, thinly sliced
• ½ bunch cilantro leaves
• ½ bunch mint leaves
• 4 sprigs fresh Thai basil, leaves only
• 1 - 2 long red chilies, deseeded (if preferred) and cut into thin slices, to serve
  of 1 - 2 jalapeño chili, deseeded (if preferred) and cut into thin slices, to serve
• 1 lime, cut into wedges, to serve