Name: Pho Ga (Vietnamese Chicken Pho)
Total time: 1 h 15 min
Cuisine: Vietnamese
Ingredients: 2 medium White or yellow onions, halved; 20 g Fresh ginger, halved; 2 Star anise pods; 2 tbsp Coriander seeds; 2 pods Cardamom, cracked open; 1 tbsp Fennel seeds; 2 Cinnamon sticks; 1 tsp Whole cloves; 1 Whole chicken, cut in half; 16 cup Water; 2 1/2 tbsp Salt; 2 tbsp Sugar; 2 tsp MSG; 16 oz Dried pho noodles, small size noodle; Bean sprouts, blanched if preferred; Thai basil; Lemon or lime wedges; Culantro (ngo gai); Jalapeños, sliced; Hoisin sauce; Sriracha

Method

6 steps. Tap one to mark it done.

Halve the white or yellow onions and fresh ginger. Place them onto a baking sheet and roast at 400°F (204°C) for 15 to 30 minutes, until they turn a deep brown color without being charred.
Bundle the star anise, coriander seeds, cardamom, fennel seeds, cinnamon sticks, and whole cloves inside foil and bake at 350°F (177°C) for approximately 5 minutes to warm them until fragrant. As an alternative, cook them in an ungreased skillet over medium heat, stirring constantly, until lightly toasted and smelling aromatic.
Combine the roasted white or yellow onions, roasted fresh ginger, warmed spices, halved whole chicken, water, salt, sugar, and MSG in a large stockpot. Bring the liquid to a rolling boil using high heat, then reduce the flame to sustain a gentle boil until the poultry is fully cooked, reaching 165°F / 74°C at its thickest point.
Extract the chicken from the pot and run cold water over it for 1 minute to cool. Once the meat has cooled, pull it apart into shreds or slice it into bite-sized pieces.
Just before eating, prepare the dried pho noodles as directed by their packaging.
To put the dish together, divide the noodles into individual bowls, place the chicken on top, and pour the boiling broth over them. Offer bean sprouts, Thai basil, lemon or lime wedges, culantro, sliced jalapeños, hoisin sauce, and Sriracha as accompaniments.