Slice the onions in half. Slice the ginger into medium sized slices
Char the onions and ginger for roughly 60-90 seconds over an open flame or electric cook top until coloured
Place a large pot over a medium heat and toast the spices - star anise, cardamon, cloves, fennel seeds, the cinnamon stick and the coriander seeds for 3-4 minutes until fragrant
To the pot with the spices, add the chicken maryland's, chicken frame, water, charred onion and ginger
Bring up to a boil and skim any impurities that may rise to the top. Then reduce to a gentle simmer over a low heat and allow to cook for the following 2-3 hours
Strain and remove the chicken maryland's and set aside. Here you can also pick off the extra meat from the chicken frame if you wish
Pull the meat from the bone of the chicken maryland's and flavour the broth with the fish sauce, salt and honey
* You can serve as is or you can cook some rice noodles and serve with fresh coriander, basil and/or bean sprouts