Chicken Pho

Char the 2 halved yellow onion and 3 oz halved lengthwise fresh ginger: hold the halves directly over a gas flame with tongs or place cut-side-down under the broiler until deeply caramelized and lightly blackened, about 5 minutes. Rinse off any excess char.

Toast the spices: in a dry small skillet over medium heat, toast 4 whole star anise, 1 stick cinnamon stick, 4 whole cloves, and 2 tsp coriander seeds until fragrant, about 1-2 minutes. Transfer to a spice bag or piece of cheesecloth.

Place 3 lbs bone-in, skin-on chicken pieces (thighs or a whole cut-up chicken) and 10 cups water in a large pot. Bring to a boil over high heat, skimming any grey foam that rises to the surface. Once the broth is relatively clear, add the charred onion, ginger, and the spice bag.

Reduce heat to a gentle simmer. Cook uncovered for 40 minutes until the chicken is fully cooked through to an internal temperature of 165°F (74°C). Remove the chicken pieces and set aside to cool.

Continue simmering the broth. Add 1/4 cup fish sauce, 2 tsp granulated sugar, and 2 tsp kosher salt. Taste and adjust seasoning — the broth should be savory, lightly sweet, and fragrant.

When the chicken is cool enough to handle, discard the skin and bones. Shred the meat into bite-sized pieces.

Cook 8 oz flat rice noodles (banh pho, medium width) according to package directions. Drain and divide among 4 large bowls.

Ladle the hot broth over the noodles. Top with shredded chicken, 2 cups fresh bean sprouts, and 4 thinly sliced scallions.

Serve with 1 cup fresh Thai basil and cilantro, 2 cut into wedges limes, 1/4 cup hoisin sauce, and 2 tbsp sriracha or chili sauce for each person to customize at the table.