Chicken Pho

Instructions

1. Char the aromatics
   Place the halved onions and ginger on a baking sheet and broil for 10-15 minutes until charred. This adds depth of flavor to the broth.
2. Prepare the broth
   In a large stockpot, add the chicken, charred onions, ginger, star anise, cinnamon stick, cloves, and coriander seeds. Cover with 12 cups of cold water and bring to a boil. Reduce heat to a simmer and cook for 1 hour, occasionally skimming off any foam that rises to the surface.
3. Shred the chicken
   Carefully remove the chicken from the broth and set aside to cool slightly. Once cool enough to handle, remove the meat from the bones, shredding it into bite-sized pieces. Return the bones to the broth and continue simmering for another 30 minutes.
4. Strain and season the broth
   Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Stir in the fish sauce and sugar, then taste and adjust seasonings as needed. Keep the broth hot over low heat.
5. Prepare the noodles
   Cook the rice noodles according to package instructions until they're just tender. Drain well and divide among serving bowls.
6. Assemble the pho
   Top the noodles with shredded chicken. Ladle the hot broth over the noodles and chicken. The heat will warm everything through and slightly cook the bean sprouts.
7. Add the garnishes
   Allow each person to add their own bean sprouts, herbs, lime juice, and chili peppers to taste. Serve immediately while the broth is still piping hot.