Vietnamese-style Duck Pho soup

Slice the white onion into rings and marinate in lemon juice with chopped ginger. Marinate for 1 hour.

Bring a saucepan of water to a boil and cook the rice noodles 3 to 5 minutes. When they are cooked, drain and rinse with cold water. Set aside.

Rehydrate the dried mushrooms in warm water and set aside.

In a pot, add the water, duck stock, cloves, star anise, Chinese five-spice, coriander seeds and lemon grass.* Bring to a boil, then reduce heat and simmer, covered, for 1 hour 15 minutes. Add the mushrooms and cook for 15 more minutes.

In 4 bowls, place the noodles first, then add the duck meat, onions, mushrooms, chives, cilantro and shallot. Add the hot broth, wait a minute and serve.

* Add a Thai chili, if desired.