Pho Ga | Vietnamese Chicken Noodle Soup

Cut the ginger in half lengthwise and halve the unpeeled onion. Place both cut-side up on a baking sheet and roast in the oven using the grill function at 220 °C (or directly in a hot pan without fat) for about 8–10 minutes, until the edges are lightly charred. Briefly dry-toast the star anise and cinnamon stick until intensely fragrant.

Bring the chicken broth to a boil in a large pot. Add the roasted ginger, onion halves, star anise, and cinnamon stick. Reduce the heat and let the broth simmer gently for about 15 minutes.

Place the chicken breast into the simmering broth and let it poach gently over low heat for 12–15 minutes until cooked through. Remove the meat, allow it to cool slightly, and shred or slice it into thin strips using two forks or a knife.