Ingredients

Method

1. 1

   Start by preparing the aromatics. Cut one large yellow onion into quarters.

2. 2

   Heat a dry skillet over medium-high heat. Add the onion quarters and pieces of ginger to the pan. Char them on all sides until blackened in spots, which takes about 5-7 minutes. Once charred, remove them from the skillet and set them aside on a plate.

3. 3

   In the same hot, dry skillet, toast the spices: coriander seeds, fennel seeds, cloves, star anise, and a cinnamon stick. Stir them frequently for about 1-2 minutes until fragrant.

4. 4

   Place the whole chicken in a large pot or Dutch oven. Add the charred onion and ginger, followed by the toasted spices.

5. 5

   Pour in the water, ensuring the chicken is covered. Add salt and fish sauce to the pot.

6. 6

   Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 1.5 hours, or until the chicken is fully cooked and tender.

7. 7

   Once cooked, carefully remove the chicken from the pot and set it aside to cool.

8. 8

   Strain the broth through a fine-mesh sieve into a large bowl to remove all the solids.

9. 9

   Cook the rice noodles according to the package directions. Once cooked, drain and portion them into serving bowls.

10. 10

    Once the chicken is cool enough to handle, shred the meat, discarding the skin and bones.

11. 11

    Assemble the bowls. Top the noodles with a generous portion of shredded chicken.

12. 12

    Garnish with sliced red onion, green onions, sliced red chili, and fresh cilantro.

13. 13

    Ladle the hot, clear broth over the noodles and toppings.

14. 14

    Serve immediately with fresh lime wedges to squeeze over the top. Enjoy