Pho ga was invented during the Japanese occupation in the 1940s when beef was very hard to come by, which might explain why this dish is sometimes considered the poor cousin of the more famous and glamorous beef noodle soup, pho bo.

We like it as a lighter, more summery variation of pho, and it has the added advantage of taking less time to prepare in a home kitchen.

8 red Asian shallots

4 cm knob of ginger, cut in half

1.6 kg chicken

1 teaspoon salt

1 cinnamon stick

4 star anise

1 tablespoon sugar

1 tablespoon fish sauce

600 g pho noodles

3 spring onions, sliced

3 spring onions, extra, cut into strips

½ white onion, thinly sliced

1 handful coriander leaves

4 Kaffir lime leaves, cut into thin strips

1 lime, cut into wedges

1 long red chilli, sliced

fish sauce to serve

Chargrill the shallots and ginger over a barbecue or gas burner for about 5 minutes, or until fragrant.

Wash the chicken under cold running water. Place it in a large saucepan, cover with cold water and add the salt. Slowly bring to the boil, removing any scum that rises to the surface. Immediately reduce the heat, then add the shallots, ginger, cinnamon stick and star anise to the pan and gently simmer for 1 hour, regularly skimming the surface. To ensure a clear broth and moist, tender meat, do not boil the chicken.

Remove the chicken from the broth. The juices should run clear when a skewer is inserted into the thigh. Set aside to rest while you prepare the broth.

Strain the broth through a fine sieve and discard the aromatics. Return the broth to the saucepan and add the sugar and fish sauce. Gently simmer over low heat while you prepare the chicken and noodles.

Cut the breasts and legs from the chicken. Remove all the meat from the bones and slice it into strips.

Bring a large saucepan of water to the boil and cook the noodles for about 20 seconds, stirring with chopsticks to separate them. Drain the noodles and then divide them among six deep bowls.

Place the chicken on top of the noodles and then add the spring onions, white onion, coriander and lime leaf. Ladle in the hot broth. Serve with the lime, chilli and fish sauce for diners to adjust the flavour.