Fast Vietnamese Noodle Pho Soup

- 1 large sweet onion, skin on, halved lengthwise
- 1 5” piece of fresh ginger, unpeeled, halved lengthwise
- 6 whole cloves
- 3 whole star anise
- 1 3” cinnamon stick, broken in half
- 1 tsp fennel seeds
- 1 tsp black peppercorns
- 6 cups chicken broth
- 1 clove garlic, smashed and peeled
- 8 oz thin rice noodles
- 1 tbsp toasted sesame oil
- 4 cups shredded cooked chicken
- Kosher salt
- 2 cups torn fresh basil, mint and cilantro
- 1 cup bean sprouts
- 2 limes, cut into wedges

1. Position a rack 4-5” from the broiler and heat the broiler on high.

2. On a small rimmed baking sheet, broil the ginger and one onion half, cut side up, until blackened, for about 5 minutes.
3. Meanwhile, peel and thinly slice the other onion half and set aside.

4. In a 3-quart sauce pan, toast the cloves, star anise, cinnamon, fennel seeds and peppercorns over medium-high heat, stirring occasionally, until fragrant - about 1 minute.

5. Add the broth, garlic, charred onion and ginger, and simmer for 10 minutes to meld the flavours.

6. Meanwhile, prepare the rice noodles according to package directions. Drain and toss with sesame oil.

7. Strain the broth through a fine sieve set over a bowl, pressing down on the onion and ginger.

8. Return the broth to the pan, add the chicken, season to taste with salt and keep warm.

9. Divide the noodles among four bowls, then ladle in the soup.

10. Top with sliced onion, herbs and sprouts, and serve with lime wedges