Add 1 tablespoon Olive oil to a large pan and heat and then add 250 g Chicken breast and cook until done, about 5-7 minutes. Remove from the pan and set aside.
Put the same pan back on the heat and add 1.25 litre Chicken stock, 3 Garlic clove, 1 tablespoon Fresh ginger, 4 Cloves, 1 Star anise, juice of 1 Lime, 1 tablespoon Fish sauce, 2 tablespoon Fresh coriander (cilantro), 2 tablespoon Fresh Thai basil and 1 tablespoon Red chilli
Turn the heat down to a simmer and cook for 5 minutes to form the broth. Remove the cloves and star anise - (these can sometimes be a bit tricky to find).
Add 1 Red bell pepper, 90 g Beansprouts, 1 Chinese cabbage and 100 g Dried wholewheat noodles to the broth and put the chicken back in as well. Cook for 4-5 minutes, until the noodles are cooked and the cabbage has wilted.
Serve into bowls and then top with a little extra coriander, chopped spring onions (scallions) and a few slices of red chilli.
Notes
Add some chopped onions or shallots when cooking the chicken to give the broth a deeper umami flavour.
Add a teaspoon of granulated sugar to the finished dish to give a more rounded flavour.
Half a hard-boiled egg can be added at the end.
If you ever find yourself in Vietnam, Cambodia, Indonesia, or the Philippines, the best pho experience is from a chain of restaurants called Pho 24.