Mi ga is the quieter cousin of pho, a clear chicken broth poured over springy egg noodles with poached chicken and a mountain of herbs. It is what Vietnamese families eat when they want comfort without a day of simmering.
The broth does the heavy lifting, and it only needs about 25 minutes. Charring the onion and ginger first is the small step that gives it that sweet, restaurant-clean flavour.
Build the bowls at the table with bean sprouts, spring onion, coriander, lime and chilli so everyone gets it exactly how they like it.
