Chicken and shiitake mushroom pho with carrot noodles | Sainsbury`s Magazine

Ingredients

• 2 litres homemade chicken stock or good-quality vegetable stock
• ¼ tsp ground cinnamon
• 2 large onions, finely diced
• 5cm root ginger (about 40g), grated
• 2 large garlic cloves, finely chopped
• sea salt
• 3 tbsp Thai fish sauce
• 3 whole cloves
• 3 star anise
• grated zest of 1 unwaxed lime or lemon
• 6 large chicken thighs, bone in and skin on (we use organic)
• 4 large carrots
• 200g green beans, halved
• 2 x 120g packs shiitake mushrooms, halved or thickly sliced
• 200g beansprouts
• 1 red chilli, finely sliced
• 3 limes, quartered
• 2 tbsp chopped mint leaves
• 2 tbsp chopped basil leaves or Thai basil
• 3 handfuls of coriander, roughly chopped
• a handful of radishes, sliced
• 4 spring onions, sliced
• a splash of tamari (gluten-free soy sauce)