Vietnamese chicken noodle soup (Phở Gà)

Rinse the chicken and place in a large pot. Cover with water, bring to the boil and scoop out the scum that rises. Lower the heat, cover and simmer.

While waiting for the water to boil, throw the garlic, shallots and ginger on a hot grill or an open flame. I used the gas stove. Simple.

Using kitchen tongs, turn everything occasionally until the skins are blackened.

While the garlic, shallots and ginger are roasting, dry toast the fennel seeds, coriander seeds, star anise and cloves in an oil-free pan. A couple of minutes until they start releasing their aroma (when the seeds start popping, they’re ready). Throw them into the chicken in the pot.

Remove the blackened shallots, ginger and garlic on a plate and, using a clean kitchen towel, gently wipe off and discard the blackened skins. DO NOT RINSE. If a few charred spots remain, let them be. Throw them all into the pot with the chicken. Add the peppercorns too. Season the broth with salt. Simmer for at least an hour. Taste and adjust the seasonings every 15 minutes or so, as needed.

Scoop out the chicken.

Strain the broth into a clean pan and set on the stove over low heat. You want it to continue simmering until the moment you pour it into the bowl.

Using two forks, break the chicken meat into fairly large chunks.

Assemble your phở. Place noodles in a bowl, top with chicken meat, blanched vegetables, mint, Thai basil and cilantro. Fill the pot with the simmering broth. Sprinkle with crisp onion slices and toasted garlic bits, if using. Serve hot.