1. Heat the olive or sesame oil in a large pot over medium heat. Add the smashed garlic cloves, sliced ginger, and quartered onion. Sauté gently for about 5-7 minutes until fragrant and the onions start to soften. This step releases the aromatic oils that make the broth so comforting—Mama Lou always said, “Let the flavors wake up before you add the broth.”
2. Pour in the chicken or vegetable broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer uncovered for 30 minutes. This slow simmer is where the magic happens, infusing the broth with all those healing flavors.
3. While the broth simmers, soak the rice noodles in warm water for about 10 minutes, or according to package instructions, until tender but still firm. Drain and set aside. I learned this trick from Ouma—she’d always soak the noodles separately to keep them from getting mushy in the bowl.
4. After simmering, strain the broth through a fine sieve or cheesecloth into a clean pot or large bowl. Press gently on the solids to extract every bit of flavor, then discard the solids. This results in a clear, fragrant broth that’s easy on the eyes and the palate.
5. Return the strained broth to the stove. Add soy sauce, black pepper, and salt, adjusting seasoning to taste. If you like a touch of sweetness, stir in the honey or maple syrup here. Bring the broth back to a simmer.
6. Divide the soaked rice noodles into serving bowls. Ladle the hot broth over the noodles, allowing them to soak up the warmth and flavor.
7. Garnish each bowl with sliced green onions, fresh cilantro or parsley, and if you like a bit of heat, sprinkle on red chili flakes or fresh chili slices. Serve immediately.

One thing Mama Lou always reminded me was to trust my senses—if the broth smells like home and tastes like comfort, you’re on the right track. This recipe has been a cornerstone in our family, especially when sickness or stress comes knocking. Sharing it with you feels like passing along a piece of that love.