1 Whole chicken, cleaned
1 kg Chicken carcasses, cleaned
6 liters Water
1 Cinnamon stick, about 5 cm
3 Star anise
5 cm Ginger knob, grilled until skin is burnt
3 Onions, grilled until skin is burnt
2 teaspoons Salt
2 teaspoons Sugar
1 tablespoon Fish sauce
500 g Fresh rice vermicelli, blanched
100 g Bean sprouts, blanched
1/4 teaspoon Ground white pepper

For garnishing
3 Spring onions (scallions), cut into 5 cm lengths
1 sprig Coriander (cilantro), chopped
1 sprig Thai Basil leaves, chopped
2-3 Thai parsley leaves
50 g Bean sprouts
4 Red chilies, sliced
3 Limes, cut into wedges
2 tablespoons Chili sauce
2 tablespoons Fish sauce

Place chicken and carcasses in a large pot. Add water and bring to the boil over medium heat. Add cinnamon stick, star anise and grilled ginger and onions. When chicken is cooked, remove and place in cold water until cooled. Shred meat and set aside. Place carcass back into stock and continue to boil for 1 hour more. Remove and discard chicken carcasses. Add salt, sugar and fish sauce. Divide rice vermicelli and bean sprouts into 6 serving bowls. Top with shredded chicken. Pour hot stock over and sprinkle with pepper. Serve with garnishing ingredients.

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