Vietnamese Chicken Pho (Pho Ga)

Step 1: Heat the oil in a 6-litre (6-quart) pot over high heat. Place the ginger and onions cut-side down and leave undisturbed for 2 minutes, until blackened. Turn and cook for another 2 minutes.

Step 2: Add the water and the remaining broth ingredients, except the salt. Bring to a simmer, then lower the heat so the broth simmers very gently with the lid on and open a crack.

Step 3: Simmer gently for 1.5 hours. Scoop off the scum that rises to the surface once or twice during cooking.

Step 4: Remove the chicken and strain the broth into a clean pot. You should have 1.5 litres (1.5 quarts). If you have more, simmer to reduce it; if you have less, top it up with water.

Step 5: Add the salt and bring the broth to a gentle simmer. It should taste slightly on the salty side, as the noodles will dilute it.

Step 6: Keep the broth warm until ready to serve.

Step 7: Shred the chicken meat and discard the bones and skin.

Step 8: Place the toppings on the table.

Step 9: Reheat the chicken; you can briefly dunk it in the broth.

Step 10: Prepare the noodles according to the packet directions just before serving. Drain them very well so excess water does not dilute the broth.

Step 11: Divide the noodles among bowls. Top with chicken, ladle 375 ml (1.5 cups) of broth over each serving and sprinkle with green onion.

Step 12: Add toppings of your choice and squeeze lime into the broth. Serve immediately.