Instructions: Toast star anise and cloves in a dry pan over medium heat for 2 minutes.

Place in a spice bag (see note) with peppercorns and set aside. Char ginger and onion by holding them with tongs directly over an open gas flame or directly on a medium-hot electric burner. Turn until edges are slightly blackened, 3 to 4 minutes. Peel and discard the blackened skins.

Place broth, water, ginger and onion, fish sauce, sugar, salt and spice bag

In a large pot and bring to boil. Add chicken and cook 5 minutes. Reduce heat and simmer until chicken is done, about 15 minutes. Continue to simmer broth but remove chicken and, when cool, hand-shred into 1/2 inch-thick strips.

When ready to serve, bring a large pot of water to boil and dip noodles to reheat; drain. Divide among 6 preheated bowls. Garnish each bowl with a few onion slices and some shredded chicken. Ladle in a generous amount of boiling broth. Garnish with scallions and cilantro. Invite guests to add sprouts, basil, chilies, squeezes of lime and black pepper.

Note: To make a spice bag, tie up a piece of cheesecloth with cotton string; or empty out a tea bag and tie up or re-staple when filled; or use a tea ball.

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