Grab a dry skillet, toss in the coriander seeds, onion halves (cut side down), star anise, and ginger. Let them get a little char—like they fell onto a campfire. That’s your shortcut to depth.
In a pot, add the chicken thigh, charred aromatics, coriander roots or stalks, bones, and enough water to cover by an inch or two. Add the stock cube and simmer for 20–25 minutes, until the chicken is tender and the broth smells like comfort.
While the broth is doing its thing, cook the rice noodles according to the packet. Rinse in cold water so they don’t get gummy and clump like overcooked pasta.
Take out the chicken and shred it. Strain the broth and add fish sauce and taste.
Noodles go in first, then chicken, then a hot pour of that glorious broth. Finish with all the fresh toppings you love. Serve with lime wedges and a confident smile.
