Instructions: Heat a large frying pan over high heat. Place the quartered onions and the ginger cut side down in the pan. Cook until beginning to blacken, about 10 minutes. Remove the ginger and reserve. Turn the onions and blacken the other side. Remove the pan from the heat. Rinse the onions and the ginger. Wrap the star anise, cloves, and peppercorns in cheesecloth and tie with a piece of string. In a medium stockpot, bring the stock to a boil. Add the charred onions and ginger, the spice bag, the nuoc mam, and the sugar. Lower the heat. Simmer for 40 minutes.

With a slotted spoon, remove the vegetables from the stock. Remove the spice bag.

Line a sieve with a damp cloth and strain the broth. Return to the pot. Stir in the salt, sliced onions, 1/2 cup cilantro, 3 tablespoons basil, 2 teaspoons chilies, and the sliced cilantro, if using. Let sit for 15 minutes. The soup can be made ahead to this point and be refrigerated for up to 4 days. If a very rich, homemade stock has been used, the soup can be served chilled as a gelled soup with all the accompaniments (except the noodles and sprouts) that would go with the hot soup for guests to take at will, although the soup is good without them. Add half of the scallions before chilling if serving cold.

If the soup has been refrigerated and is to be served hot, reheat. If serving as a hot main course, in a large pot of boiling water, cook the noodles for 2 to 3 minutes. Drain. For ease of eating, you can break the noodles in half.

For a main course, divide the noodles evenly among 6 bowls. Pour about 2-1/2 cups broth into each bowl. Sprinkle with the sprouts. Pass the remaining chilies, cilantro, onions, scallions, and basil in bowls at the table, along with the lime wedges.

Serves 12-16 without noodles, 6 with noodles.

NOTES : This is a quick way to Pho heaven, and ideal for those who dont like beef. Barbara Kafka advises: "Cilantro is not a misprint for cilantro. It is a very different looking herb, rather rubbery with oval leaves. It is used in Haitian as well as Vietnamese and Thai cooking and can be found in Caribbean and Asian markets".

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