Ingredients:

• Cooking oil ½ tsp
• Pyaz (Onion) small 2 (cut in half)
• Adrak (Ginger) slices 3-4
• Chicken with skin 500g
• Water 2 litres
• Himalayan pink salt ½ tbs or to taste
• Hara dhania (Fresh coriander) or Cilantro handful
• Darchini (Cinnamon sticks) 2 large
• Badiyan ka phool (Star anise) 2-3
• Laung (Cloves) 8-10
• Rice noodles as required
• Hot water as required
• Hara pyaz (Spring onion) chopped
• Fresh bean sprouts handful
• Fresh basil leaves 5-6
• Lime slices 2
• Red chilli sliced
• Sriracha sauce or Fish sauce or Hoisin sauce

Directions:

1. Grease a frying pan with cooking oil.
2. Add onion and ginger, roasting both sides until lightly charred, and set aside.
3. In a pot, combine chicken and water; bring to a boil.
4. Remove scum, add pink salt, and mix well.
5. In a bouquet garni, add roasted onion, ginger, fresh coriander, cinnamon sticks, star anise, and cloves; tie to make a knot.
6. Place the bouquet garni in the pot; mix well, cover, and let it simmer on low flame for 1-2 hours or until the chicken is cooked through, and the broth is flavorful.
7. Turn off the heat, remove, and discard the bouquet garni.
8. Take out the cooked chicken pieces, let cool, debone, and shred the meat; set aside and reserve the broth for later use.
9. In a bowl, add rice noodles and hot water; let soak for 6-8 minutes then strain.
10. In a serving bowl, add rice noodles, chopped spring onion, shredded chicken, fresh coriander, bean sprouts, fresh basil leaves, lime slices, and pour over the flavorful broth.
11. Garnish with red chili and sriracha sauce, then serve!