How to make it
Grill the onion and ginger directly on the cast iron grate of your kamado until charred black. Rinse them and add to a large pan with water.
Toast the spices briefly in a dry pan until fragrant and add them too.
Add the pork bones (if used), boil briefly, rinse and put back in the pan with the half chicken. Bring to the boil and simmer gently for 30 minutes.
Check whether the chicken is cooked. Remove from the pan, let cool and pull the meat.
Strain the broth and add salt, chicken stock powder and sugar. Taste and season further.
Mix fish sauce, oil, ginger powder, salt and pepper. Rub the corn-fed chicken with this, including under the skin. Let it marinate for at least 30 minutes.
Set your Grill Bill kamado to 180°C indirect. Add a few chunks of apple wood.
Note: the temperature at grate level is always higher than the dome thermometer shows. The higher the temperature, the bigger the difference.
Let your kamado come up to temperature gently until the moisture has fully evaporated, to prevent cracking. And: keep your grate clean for the best results.
Place the chicken on the chicken sitter and cook for approximately 60 minutes until a core temperature of 75°C. Let rest and then pull the meat.
Cook the rice noodles according to the package. Cut the toppings and rinse the bean sprouts. Get everything ready.
Divide the noodles between two bowls. Add the pulled chicken from the broth for softness, and place pieces of smoked chicken from the kamado on top for texture and smoky flavour. Garnish with red onion, chilli, bean sprouts and fresh herbs. Pour over the hot broth. Serve with lime, hoisin and sriracha separately.
