Pho Ga

Blanch the chicken (thighs and drumsticks) in boiling water for 2–3 minutes, drain, and rinse the meat under cold water — this will make the broth clearer.

Char the onion (unpeeled, halved) and ginger in a dry skillet or under the broiler until dark spots appear, then scrape off the charred skin.

Toast the star anise, cinnamon stick and coriander seeds in a dry skillet for 1–2 minutes until fragrant.

Cover the chicken with 2.5 L of cold water, add the charred onion and ginger, the toasted spices and salt. Bring to a boil, reduce the heat to low and simmer for 45–60 minutes, skimming off the foam regularly.

Remove the chicken, let it cool, then shred the meat into strands or slice it; if desired, return the bones to the broth for another 20–30 minutes for a richer flavor.

Strain the broth through a fine sieve and season with fish sauce and sugar to taste.

Cook or soak the rice noodles according to the package instructions, then drain.

Divide the noodles, chicken, chopped green onion and cilantro among bowls, then pour over the hot broth.

Serve immediately with lime wedges, freshly ground black pepper and, if desired, thinly sliced onion.