Vietnamese Chicken Pho

Instructions

1. Char the aromatics
   Place the halved onions and ginger on a baking sheet and broil for 8-10 minutes until charred, turning once. This adds depth of flavor to the broth.
2. Toast the spices
   In a dry skillet over medium heat, toast the star anise, cinnamon stick, cloves, and coriander seeds until fragrant, about 2-3 minutes. Transfer to a spice pouch or tie in cheesecloth.
3. Prepare the broth
   In a large stockpot, add the chicken, charred onions and ginger, spice pouch, 1 tablespoon fish sauce, and sugar. Cover with 4 quarts of cold water and bring to a boil. Reduce heat to a gentle simmer and cook for 1.5-2 hours, occasionally skimming off any foam that rises to the surface.
4. Prepare the chicken
   When the chicken is cooked through and tender (after about 1 hour), carefully remove it from the broth. Let it cool slightly, then shred the meat, discarding the skin and bones. Return the bones to the broth and continue simmering.
5. Strain the broth
   After the broth has simmered for the full time, strain through a fine-mesh sieve into another pot. Add the remaining tablespoon of fish sauce and adjust seasonings to taste. Keep the broth hot.
6. Prepare the noodles
   Cook the rice noodles according to package instructions until just tender. Drain, rinse under cold water to stop cooking, and divide among serving bowls.
7. Assemble the pho
   Place shredded chicken over the noodles in each bowl. Ladle the hot broth over the noodles and chicken. The heat from the broth will rewarm the chicken and noodles.
8. Serve with garnishes
   Arrange bean sprouts, Thai basil, cilantro, lime wedges, and chili peppers on a plate. Let each person customize their bowl by adding these garnishes to taste.