How to make the perfect Vietnamese pho, according to the founders of Banh Banh TheCuriosityAcademy
Add the boiling chicken and bones. Boil for a few minutes then discard all water to get rid of the impurities and ensure a clear broth.Simmer on a medium to low heat and use a mesh skimmer to skim any scum which comes to the surface.
Once charred, peel and scrub off any excess char from these. Bash and cut the ginger to release the flavour and cut a cross into the onion to do the same. Prepare the spice bag by heating a dry frying pan. Toast the cinnamon, star anise and black cardamom until the aroma releases. When ready, turn off the heat and add the rest of the spices. Once cooled, add these to a spice bag.
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