Bring water the the boil in a large saucepan, then add the chicken and reduce to simmer. Put grill on high and brown the onion, shallots and ginger in all sides (10 to 15 mins) - this is the secret of a tasty broth. Skim any scum off the top of the broth until it's clear. Add onion, shallots, ginger, star anise, cloves, cinnamon stick, salt, sugar and peppercorns (the Vietnamese put the star anise cloves and cinnamon stick into a small calico bag, but if you don't have one put it straight into the broth). Simmer for 1 to 1 1/2 hours until chicken is cooked. Once chicken is cooked, remove and cut into small pieces. Strain the soup, cool and if you have time to refrigerate it so that you can skim off the fat. When it is time to eat, cook the ice noodles in boiling water, then drain. Add the fish sauce and seasoning to broth, the reheat to boiling.
Take large individual soup bowls. In each place a large spoonful of rice noodles, a handful of pieces of chicken and spring onion. Cover with the boiling broth. On the table place the array of fresh herbs, bean sprouts, chillis and lime or lemon spices, as well as black bean sauce if you like. Each person can add what they like. Pho is eaten with a soup spoon in the left hand and chopsticks in the right.
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|Serving Size: 1 Serving (1260g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1232 (58%)|
|Amt Per Serving||% DV|
|Total Fat 136.9g||183 %|
|Saturated Fat 39g||195 %|
|Monounsaturated Fat 55.7g|
|Polyunsanturated Fat 29.8g|
|Cholesterol 662.6mg||204 %|
|Sodium 3004.5mg||104 %|
|Potassium 2737mg||72 %|
|Total Carbohydrate 51.4g||15 %|
|Dietary Fiber 12g||48 %|
|Sugars, other 39.4g|
|Protein 172.1g||246 %|
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Calories per serving: 2133
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