2 unpeeled yellow onions quartered

3 pieces of ginger unpeeled (each about 1/2 inch thick

2 pounds of chicken bones or chicken wings

half a chicken

1 tbsp salt

2 tsp sugar

spices: star anise, coriander seeds, fennel seeds, cardamon

1/4 cup fish sauce

dried rice noodles



1 scallion

mug beans sprouts

thai basil leaves

cilantro leaves

limes cut into wedges

2 jalapeños thinly sliced

hoisin sauce

sriracha sauce


  • heat the oven to 400"C, place quartered onions and ginger into a lightly greased baking sheet and roast for 30 mins until browned 
  • bring a large stock pot filled with water to boil, add chicken bones (or wings) and half a chicken, salt, sugar, spices, and roasted onions and ginger and bring to boil again
  • after 30 min take out all the chicken from the stockpot and remove the meat from the bones then return the bones and skins back to the broth and let it simmer for 1h
  • then strain the chicken broth, cook for 15 min more until slightly reduced and add fish sauce and adjust to taste
  • cook noodles according to packiging
  • to serve - ladle hot broth over the cooked noodles and chicken, add jalapeños, bean sprouts, sprinkle with scallions, cilantro and thai basil leaves, limes 
  • add hoisin and sriracha sauce to your liking