Ingredients

1 whole chicken (about 1.5 kg)

500 g chicken bones

2 medium onions, halved

1 large piece of ginger (about 100 g), sliced

2 star anise

1 cinnamon stick

5 cloves

1 tbsp fish sauce

200 g rice noodles

Fresh herbs (basil, cilantro) for garnish

Lime wedges for serving

Salt to taste

Steps

Char the halved onions and sliced ginger in a dry skillet over medium heat for about 5-7 minutes, until they are browned. This adds depth and sweetness to the broth.

In a large pot, add the whole chicken, chicken bones, charred onions, ginger, star anise, cinnamon stick, and cloves. Cover with cold water and bring to a gentle simmer over low heat.

Allow the broth to simmer gently for 30-40 minutes, maintaining a barely-there tremble. This ensures a clear broth by preventing impurities from clouding it.

Once the chicken is cooked through, carefully remove it from the pot. Let it cool, then shred the meat into bite-sized pieces.

Strain the broth through a fine mesh sieve into a clean pot, discarding solids. Season with fish sauce and salt to taste.

Prepare the rice noodles according to package instructions, soaking them in warm water until tender but not overcooked.

To serve, place a portion of noodles in a bowl, top with shredded chicken, pour hot broth over, and garnish with fresh herbs and lime wedges.

Why this works

The technique of charring the onion and ginger enhances the broth's flavor, introducing a caramelized sweetness that balances the spices. Simmering the chicken and bones at a low temperature allows for a delicate extraction of flavors, leading to a clear broth that is distinct from the richer beef pho. This careful temperature control prevents the broth from becoming cloudy. If your broth seems too oily, use a ladle to skim off some of the fat from the surface. This method ensures a clean taste, allowing the aromatics to shine through. The separately soaked rice noodles prevent overcooking, keeping them perfectly al dente when serving. This approach highlights the umami of the chicken and spices without overwhelming the palate, creating a harmonious bowl of soup.