4 Cups of good quality Chicken stock (homemade or store-brought)
2 cm knob of ginger, sliced into about 4-5 rounds
2 large green onions
1 Tbsp Kia ora Vietnam Rub
Bunch of fresh coriander
2 skinless chicken breasts
2 cups of water
1 pkt of dried pho noodles
2-3 tsp fish sauce
Thinly slice the green parts of the green onion and set aside for garnish, cut the leftover sections into finger sizes lengths, bruise by squashing over the flat side of your knife.
In a large pot, add chicken stock, ginger, bruised spring onion, Kia ora Vietnam Rub, a small handful of the coriander, the water, and lastly the chicken breasts.
Bring the boil, once boiling turn heat down to a simmer, and continue to cook until chicken is cooked through (roughly 5 -10 minutes, depending on size of breasts).
Once chicken breasts are cooked through, remove them from the broth, continue to simmer the broth for a further 20 minutes.
Place the chicken in a bowl, let it cool down, then shred it using two forks to pull it apart.
While broth is simmering place the noodles in a large bowl and cover with warm water, soak for around 20 minutes, or until noodles are soft & opaque, drain and set aside.
Strain the broth: when the broth is done, pour it through a fine-mesh strainer positioned over a large pot, and discard the solids. Season the broth with the fish sauce, taste, add more fish sauce if needed/wanted.
Finishing the Pho: Bring the strained broth to a boil over high heat. Put a portion of noodles (for 1 person) in a noodle strainer and dunk in the hot broth to heat and soften, for a few seconds. Lift the noodles from the pot and place them in a serving bowl, lower the heat to keep the broth hot while you arrange the chicken on top of the noodles, add bean sprouts, and garnish with the chopped green spring onions. Ladle some broth over the serving bowl, sprinkle with chopped coriander, and add a wedge of lime.