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Method

1. Preheat the grill to medium–high. Lay the onion and ginger cut-side down on the grill tray and place under the hot grill until the skin is black and blistered. Leave to cool, then remove the blackened parts of the skin to reveal the slightly softened flesh.

2. Put the onion and ginger in the pressure cooker and add the chicken, salt, sugar and 4 tablespoons of the fish sauce.

3. Place a small non-stick frying pan over a medium heat. When hot, add the coriander seeds, fennel seeds, star anise, cinnamon and cloves and toast until aromatic. Add these to the pressure cooker.

4. Slice the stems off the bunch of coriander and add to the pressure cooker.

5. Add 3 litres/5¼ pints cold water to cover all the ingredients. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to medium–low and cook for 30 minutes. (If using an electric pressure cooker, use the high pressure setting for 30 minutes.)

6. After 15 minutes, cook the noodles according to the packet instructions, then drain and rinse under cold water. Set aside. Bunch the mint and basil leaves together with the coriander leaves and finely slice all the herbs. Set aside. Separate the red onion slices and set aside.

7. In six dipping bowls, add 1 tablespoon sriracha sauce and dollop a tablespoon hoisin sauce next to it. The sauces aren’t intended to be mixed, they just sit next to each other in the bowls.

8. Remove the pressure cooker from the heat and leave to depressurise.

9. Lift out the chicken and pull the meat from the bones; set aside. Strain the soup through a fine mesh sieve into another pan; discard the solids. Season the soup with 3 tablespoons of fish sauce, then taste and add sea salt if necessary.

10. Divide the noodles into six bowls. Top with the chicken, beansprouts, herbs and red onion slices. Ladle over the hot soup and squeeze half a lime into each bowl. Serve with the dipping bowls on the side for dipping the chicken.