Phở gà

Blanch the whole chicken in a large pot of boiling water for 5 minutes to remove impurities, then drain and rinse the chicken thoroughly under cold water.

Char the halved onion and ginger directly over an open flame or under a broiler until lightly blackened on the outside, then briefly rinse them to remove any loose ash.

Place the cleaned chicken, charred onion, charred ginger, coriander seeds, star anise, cloves, and fish sauce into a large pot and cover with 3–4 liters of cold water. Bring to a gentle boil, then reduce heat and simmer, skimming any foam that rises to the surface.

Remove the chicken from the broth once it is fully cooked and tender, then shred the meat into bite-sized pieces and set aside. Return the carcass to the pot and continue simmering the broth.

Strain the broth through a fine-mesh sieve to achieve a clear, clean liquid, then season with fish sauce, salt, and a pinch of sugar to taste.

Soak the dried flat rice noodles (bánh phở) in cold water until pliable, then cook them in a separate pot of boiling water for 1–2 minutes until just tender. Drain and rinse under cold water to prevent sticking.

Divide the noodles into serving bowls, top with the shredded chicken, and ladle the hot broth generously over the top.

Garnish each bowl with fresh bean sprouts, Thai basil, sliced green onions, cilantro, lime wedges, and fresh chili slices, and serve immediately with hoisin sauce and chili sauce on the side.