Homemade Chicken Pho a Soulwarming Symphony in a Bowl

Rinse chicken bones/pieces under cold water.

Char onion and ginger over an open flame (gas hob ideal) until slightly blackened.

Toast star anise, cinnamon stick, coriander seeds, fennel seeds, and cloves in a dry pan until fragrant (about 2-3 minutes).

Combine chicken, water, charred onion & ginger, toasted spices (tied in cheesecloth or spice bag), fish sauce, brown sugar, and salt in the stockpot. Bring to a boil, then reduce heat and simmer gently for at least 3 hours. Skim off any scum.

About 30 minutes before the broth is ready, add chicken breasts/thighs to the simmering broth. Cook until cooked through (internal temperature of 165°F/74°C).

Remove chicken from broth and let cool slightly. Shred or slice into bite-sized pieces.

Strain the broth through a fine-mesh strainer or cheesecloth-lined colander to remove solids. Discard solids.

Soak rice noodles in warm water according to package directions until softened. Drain well.

Divide cooked noodles among bowls. Top with shredded chicken.

Ladle hot broth over the noodles and chicken.

Top with bean sprouts, cilantro, Thai basil, green onions, and chili slices. Serve with lime wedges. Taste and adjust seasoning (fish sauce, brown sugar) as needed.