Step 1

Liberally rub salt on all surfaces of chicken, then rinse under cold water.

Step 2

Broil onions, shallots, and ginger on high heat until charred(10 minutes) then remove any skins or charred bits so that the soup stays nice clear.

Step 3

Add the chicken to a pot along with the broiled aromatics and rock sugar.

Step 4

Cover with water and season with 2 tsp of salt, fish sauce, and chicken powder.

Step 5

Bring to a simmer and cook for half an hour making sure to skim any scum that rises to the top.

Step 6

In a dry pan toast your spices until fragrant and add it to the soup.

Step 7

Let simmer for another 20-30 minutes or until the chicken is fully cooked. You can check when the chicken is done by poking with a chopstick. If the juices are clear and not red, the chicken is done. Place chicken in an ice bath to cool down.

Step 8

Strain the soup and check to see if it needs more salt, sugar, or fish sauce. I usually add a couple more tbsp of fish sauce.

Step 9

Prepare rice noodles and make yourself a bowl of pho. I like to top my pho with sliced onion, scallions, cilantro, bean sprouts, Thai basil, and lime along with a side of sriracha and hoisin sauce.