Chicken Pho with Ginger and Scallions

Char the onion: Cut the onion in half and char it on a dry skillet or directly on a gas stovetop burner until slightly blackened. This adds depth of flavor to the broth.

Make the broth: In a large stockpot, combine the chicken broth, charred onion, ginger slices, smashed scallion whites, fish sauce, soy sauce, star anise (if using), and cinnamon stick (if using). Bring to a boil, then reduce heat and simmer for at least 30 minutes, or up to an hour, to allow the flavors to meld.

Cook the chicken: Add the chicken breast to the simmering broth. Cook until the chicken is cooked through, about 15-20 minutes. Remove the chicken from the pot and set aside to cool slightly. Shred the chicken with two forks.

Prepare the noodles: While the chicken is cooking, cook the rice noodles according to package directions. Drain and rinse with cold water to prevent sticking.

Strain the broth: Remove the onion, ginger, scallions, star anise, and cinnamon stick from the broth and discard. Taste the broth and adjust seasoning with more fish sauce or soy sauce, if needed.

Assemble the pho: Divide the cooked rice noodles among bowls. Top with shredded chicken. Ladle the hot broth over the noodles and chicken.

Garnish and serve: Garnish with bean sprouts, fresh basil, fresh mint, cilantro, and scallion greens. Serve immediately with lime wedges, sriracha, and hoisin sauce on the side.