A bowl of pho ga feels like a warm hug. It's the Vietnamese chicken soup that offers comfort on chilly days, but is also light and fresh enough for weekdays. This version is a "sort of quick pho ga": you don't have to spend hours in the kitchen, and yet you'll get a broth that tastes deep and rich. The secret lies in briefly roasting onion, ginger, and spices, and of course, in a generous splash of Phan's fish sauce to give the broth depth. Within an hour, a steaming bowl will be in front of you – no stress, just pure comfort food.

Ingredients for approx. 6 bowls

1 onion, halved with skin
a piece of ginger (5 cm)
5 star anise
1 cinnamon stick
3 cloves (optional)
2 tsp. coriander seeds (optional)
bunch of coriander
2½–3 tbsp Phan's fish sauce
2–3 tbsp sugar
1 kilo chicken thighs (chicken breast is also fine)
500 ml ready-made chicken broth

for the toppings
2 packs of flat rice noodles, 400 grams each
150 grams bean sprouts
1 onion or spring onion
fresh coriander
fresh Thai basil (optional)
1 red rawit pepper, thinly sliced
lime, in wedges 

Heat a dry pan and place the halved onion and ginger cut-side down. Let them char – this will give the broth a deep, slightly smoky flavour. Remove them and set aside.

In the same pan, briefly roast the star anise, coriander seeds, and cloves until fragrant. This will take about 1–2 minutes.

In a large soup pot, bring 2 litres of water and the chicken broth to a boil. Add the roasted onion, ginger, spices, cinnamon stick, and bunch of coriander. Add the chicken thighs and bring everything to a gentle boil. Add the fish sauce and sugar. Skim off any foam and impurities with a spoon to keep the broth clear. Let it simmer gently for 30–40 minutes.

Remove the chicken from the broth and let it cool briefly. Then shred the meat. Strain the broth through a fine sieve to make it beautifully clear. Taste and season further: add some extra fish sauce for savouriness or sugar for balance if needed.

Cook the rice noodles according to the package instructions. Prepare the toppings: bean sprouts, onion rings, coriander, Thai basil, chili, and lime.

In each bowl, divide a handful of noodles, bean sprouts, and chicken. Pour the steaming broth over it and garnish with onion rings, coriander, Thai basil, and chili. Squeeze some fresh lime over it just before eating.