Vietnamese Chicken Pho (Pho Ga)

For the broth

• 1.5 lb bone-in chicken breast or thighs
• 8 cups low-sodium chicken broth
• 1 yellow onion halved and charred
• 3 inches fresh ginger halved and charred
• 2 star anise
• 1 cinnamon stick
• 2 tbsp fish sauce

For serving

• 8 oz dried rice noodles
• 2 cups bean sprouts
• 1 cup Thai basil and cilantro leaves
• 1 lime cut into wedges
• 2 scallions thinly sliced

1. Char the onion and ginger halves under the broiler or over a gas flame until blackened in spots, then rinse off the loose char.
2. Combine the chicken, broth, charred onion and ginger, star anise, and cinnamon in a pot. Bring to a simmer and cook 25-30 minutes until the chicken is cooked through.
3. Remove the chicken, shred the meat, and strain the broth, discarding the solids. Stir the fish sauce into the broth and season to taste.
4. Cook the rice noodles according to package directions and divide among bowls.
5. Top the noodles with shredded chicken, ladle the hot broth over, and serve with bean sprouts, herbs, scallions, and lime wedges on the side.