In a large stock pot:
- Char 2 thick cuts of ginger and halved onions or shallots in oil over high heat.
- Add 2 quarts of water, and then all of #2 (see picture). Turn the heat to medium/low for a low and slow broth. I used chicken thighs for my first attempt.
- After 1.5 hours, strain all the pieces for a clean broth.
- Add broth to a hot fresh bowl of noodles, with garnishes: bean sprouts, radishes, limes, chilis.