Ingredients:

½ medium onion, halved
2 cm fresh ginger, sliced lengthways
1 star anise
½ cinnamon stick
½ tsp coriander seeds (optional)
500 ml Freja Classic Chicken Bone Broth 
250 ml water
2 chicken thighs (skin on, bone in recommended)
1 tbsp fish sauce
½ tsp sugar
Salt and black pepper, to taste
100 g flat rice noodles or rice vermicelli
Fresh herbs (coriander, Thai basil, mint)
1 to 2 spring onions, thinly sliced
Bean sprouts (optional)
Fresh chillies, thinly sliced (optional)
1 lime wedge per bowl
Optional: 1 raw egg yolk per bowl

Method:

1. Char the onion and ginger in a dry pan until lightly browned. Add the star anise, cinnamon and coriander seeds and toast for 30–60 seconds, until fragrant.
2. Add the Freja Classic Chicken Bone Broth, water and chicken thighs to a medium pot, then tip in the onion, ginger and toasted spices. Bring to a gentle simmer and cook for 30–40 minutes, until the chicken is cooked through and the broth is aromatic.
3. Lift out the chicken and shred the meat, discarding the bones. Strain the broth to remove the solids, then return the broth to the pot.
4. Stir in the fish sauce and sugar, then season with salt and pepper. Taste and adjust until balanced.
5. Cook the rice noodles according to the packet instructions. Drain and divide between two bowls.
6. Top with shredded chicken. If using, place a raw egg yolk on top of each bowl.
7. Ladle over the hot broth (it will gently cook the yolk). Finish with herbs, spring onions, bean sprouts, chillies and a lime wedge. Swirl the yolk through just before eating for a silky finish.

Note: If you’re prepping this one ahead of time, just store the broth and chicken separately from the noodles, then reheat and assemble when you’re ready to eat. Add the herbs, lime and egg yolk at the last minute for the best texture and flavour.