Note additional ingredients, below, for the soup and the garnishes
Place onion (cut side down) and ginger on a piece of foil (for easy clean up) on a baking sheet and broil until charred. Peel the onion and scrape off the ginger peel. Cut the ginger into slices – it will be very soft.
Place stock in a large saucepan with the charred onion, ginger, salt to taste, fish sauce, rock sugar (or brown), toasted coriander, cloves, star anise, and cilantro stems. Simmer for 30 minutes, then strain through a cheesecloth-lined sieve. Place back in pot and bring to a simmer.
Taste the stock and add more salt, fish sauce or sugar to taste. The stock should be strong as it will need to flavor the noodles.
While stock simmers, prepare garnishes and additional ingredients, below.
Bring a large pot of water to a boil. Place noodles in a shallow flat container or a pitcher. Pour some of the water over the noodles, enough to cover. Keep the rest of the water at a simmer. Rinse bean sprouts (pinch off any unattractive ends) and place in a small metal sieve. Dunk in the simmering water for about 20 seconds. Drain and set aside for garnish.
Use the time while the stock is simmering to prepare the rest of your garnishes, below.
When ready to serve, place a serving’s size handful of noodles into your metal sieve, dunk in the boiling water for about 20 seconds, just until they wilt and heat through. Place them in a bowl, then arrange chicken over the noodles. Add bean sprouts and thinly shaved onion, then ladle the hot, simmering stock over. Let everyone pick from the remaining garnishes as they wish.
Nutrition: Cal 523.74 Cal fr Fat 11% 58 cal; tot fat 6.52; sat fat 1/3g; chol 79.73g; sod 2126mg; pot 487mg; tot carb 88.88g; fib 3.17g; sug 9.75g; prot 27.04g
Keywords: Asian, Bargain Meal of the Week, Bean Sprouts, Chicken, Chicken Stock, Green Onion, Lime, noodles, Phở, Pho Ga, rice noodles, Soup, Vietnamese