Chicken Pho

Place whole chicken breast in a large pot and cover with chicken broth. Bring to a boil, then reduce heat and simmer for 12–15 minutes until chicken is cooked through. Remove chicken, let cool slightly, then shred or slice thinly.

Return the pot to medium-high heat. Char the halved onion and ginger by holding them over a flame with tongs or placing them under the broiler for 2–3 minutes per side until lightly blackened; this adds depth to the broth.

Add the charred onion and ginger to the broth along with star anise and cinnamon stick. Simmer uncovered for 20 minutes to infuse flavors.

Strain the broth through a fine-mesh sieve, discarding solids. Season with fish sauce to taste.

Bring a separate pot of water to a boil. Add rice noodles and cook according to package directions, usually 4–5 minutes. Drain and rinse with cold water to prevent sticking.

Divide cooked noodles among four bowls. Top each with shredded chicken and sliced raw white onion.

Ladle hot broth over the noodles and chicken until the bowl is three-quarters full. The heat will gently warm the raw onion.

Arrange fresh herbs, bean sprouts, sliced jalapeño, and lime wedges on a separate plate or directly over each bowl. Diners customize their pho by adding toppings and squeezing lime to taste.