Pho Ga

1.Heat oil in a large pot over high heat. Place ginger and onion facedown, leave undisturbed for 2 minutes until they blacken. Turn and leave for another 2 minutes.
2.In the pot add water, chicken, half bunch cilantro, anise, cinnamon, cloves, fennel, coriander, fish sauce, and sugar. Bring it a simmer, then lower heat so it's simmering VERY gently with the lid on, opened a crack.
3.Simmer gently for 90 minutes. Scoop off scum (dirty foam) that rises to surface once or twice during the simmering.
4.Remove chicken, then strain broth into a clean pot, you should have 6 cups of broth. If you have more, simmer to reduce. If less, top it off with water.
5.In a separate pot cook rice noodles according to package directions. Once cooked rinse noodles under cold water to remove starch and divide among soup bowls.
6.Meanwhile, remove bones and skin from chicken and shred. Add chicken on top of noodles.
7.Bring broth to a gentle simmer, and add salt. Broth should be slightly on the salty side - it dilutes when you add the noodles. Keep broth warm until ready to serve.
8.Ladle hot soup over bowls with noodles and chicken. Top with green onions, remaining cilantro, bean sprouts, lime, and Thai basil.