Turn your oven to the broil setting.
Peel the Carrot (1) , place them and the Fresh Ginger (1) onto a baking sheet, and place the baking sheet on the highest rack in the oven. Depending on the strength of your oven/broiler you will want to cook the vegetables for 4-5 minutes, pull them out of the oven, turn them over and cook them for another 4-5 minutes.
Fill a medium saucepot 2/3 full with water, add a pinch of Salt (to taste) and place on high heat. Place the Flat Rice Noodles (12 ounce) in a large mixing bowl, when the water is boiling pour it over the noodles.
Stir the noodles so the water infiltrates all the noodles. Let the noodles soak for about 5-6 minutes depending on their size/thickness. After they have soaked and are tender drain them in a colander, rinse them with cold water and set aside.
Peel, half and slice Yellow Onion (3). Roughly chop the Garlic (1 clove). Dry the medium saucepot out, place it over medium heat and add the Canola Oil (1 cup).
Add the yellow onion and the garlic, cook for 2-3 minutes then add the Bay Leaf (2), Star Anise (4), Whole Clove (to taste), Ground Cinnamon (to taste), Ground Fennel (to taste), and Canned Mild Diced Green Chiles (to taste).
Cook for 1-2 minutes then add 5 cups of water, Soy Sauce (18 milliliter), Tamari Soy Sauce (1 cup), charred ginger and a pinch of Salt (to taste) and Ground Black Pepper (to taste).
Turn the heat to high, bring to a boil, turn down to a simmer and cook for 10-12 minutes.
Once the broth has cooked for 10-12 minutes remove from heat, strain the liquid into a pouring vessel or pitcher, discard the solids and season to taste with salt and pepper.
Cut the charred carrot in half lengthwise and slice them thinly. Cut the Scallion (6 stalk) into thin slices. In two large serving bowls place the noodles, carrots, and spring onions. Cut the Lime (3) into quarters.
When ready to serve pour the broth over the noodles and serve the lime, bean sprouts, basil, and cilantro on the side for each person to garnish their soup as they choose. Enjoy!