Chicken Pho

Char onion and ginger, cut side down, in a dry skillet over high heat for 5 minutes.

Add charred onion and ginger, star anise, cinnamon stick, cloves, chicken stock, water and chicken breast to a pot. Bring to a gentle boil, then simmer, covered.

Lift the chicken out of pho broth and shred it with two forks. Strain the broth, discard the spices, and season with fish sauce and sugar.

Cook rice noodles according to the package, drain and rinse.

Divide cooked noodles and shredded chicken into bowls, ladle in the hot seasoned broth and shredded chicken, and top with bean sprouts, Thai basil, scallions, chili and lime.