Pho ga

Method

Char the halved onions and ginger under a hot grill until blackened, then add to a large pot with the chicken, water, and toasted spices (cinnamon, star anise, coriander seeds, fennel seeds, and cloves). Bring to a boil, skim off impurities, then simmer gently for 45 minutes until the chicken is tender. Remove the chicken, shred the meat, and strain the broth through fine mesh. Return the broth to the pot, season with fish sauce, rock sugar, and salt. Cook the rice noodles according to packet instructions, then divide among serving bowls. Ladle the hot broth over the noodles and top with shredded chicken, sliced spring onions, fresh coriander, and mint. Serve with lime wedges, sliced bird's eye chillies, and bean sprouts on the side for guests to garnish to taste.