Authentic Vietnamese Chicken Noodle Soup (Phở Gà)

Sprinkle 1 tbsp salt all over the skin of the 1.2kg whole chicken and rub vigorously on both the skin and inside the cavity to remove poultry odor. Rinse thoroughly under cold running water until completely clean.

Stuff 1 whole spring onion and 2 fresh slices of ginger directly into the chicken cavity to infuse fragrance into the meat as it simmers.

Place the stuffed chicken into a large stockpot and pour in 4 liters of cold water. Add 1 tbsp salt and 1 tsp chicken stock powder, then bring to a boil over high heat.

As soon as the water boils and foam rises to the top, constantly skim off all the froth and scum using a fine mesh strainer until the surface is clear. Drop in 1 whole peeled yellow onion to naturally sweeten and clarify the broth.

Lower the heat to medium-low to maintain a gentle simmer. Simmer for 30 to 60 minutes (approximately 45 minutes for a standard 1.2kg chicken) until the chicken is tender and cooked through.

Prepare the aromatics for the Pho: 1 knob of ginger (about 7cm, double thumb size), 3 unpeeled shallots, 1 cinnamon stick, 2 whole star anise, and 6 coriander roots (or 1 tbsp whole coriander seeds).

Place the sliced ginger, whole shallots, cinnamon stick, and star anise directly over a stovetop or dry pan over medium heat. Grill until the outer skins are nicely charred and release a fragrant aroma. Rinse briefly under running water and use a small knife to scrape off the blackened burnt outer layers.

Place the cleaned charred ginger, shallots, cinnamon stick, star anise, and the 6 coriander roots into a large disposable tea filter bag or tie tightly in cheesecloth. Submerge the spice bag into the simmering soup pot and let infuse for exactly 30 minutes before serving.

Season the simmering chicken broth with 2 tbsp salt, 1 tbsp rock sugar (or granulated sugar), and 2 tsp chicken stock powder. Stir well with a ladle and taste to ensure a balanced, clear, and savory flavor.

In a separate pot of boiling water, drop in 450g dried flat rice noodles. Boil following package instructions (approx. 5 to 7 minutes) until the noodles soften and can be easily pinched through with fingers.

Pour the cooked noodles into a colander and rinse thoroughly under cold running water to stop the cooking process. Then immediately switch to warm or hot water and rinse again for 15 seconds. Shake and drain thoroughly so the noodles dry quickly and stay completely separated.

Check chicken doneness by piercing the thickest part of the thigh with a chopstick; if clear liquid runs out with no pink juices, lift the chicken out. Rinse immediately under cold running water to tighten the skin. Allow to cool completely, then debone the meat and return all chicken bones back into the simmering soup pot.

Slice the cooked chicken thigh and drumstick meat with skin into neat bite-sized diagonal slices. Hand-shred the tender breast meat into thin strips along the grain. (Optional: toss gently with a pinch of salt and black pepper).

Stack and roll 5 kaffir lime leaves, then slice into paper-thin threads (chiffonade). Thinly slice 1 yellow onion and soak in a bowl of ice cold water to remove harsh pungency. Separate 100g spring onion: finely chop the green tops and gently bruise the white bulbous stems with the flat of a knife.

In a large soup bowl, place a portion of cooked rice noodles. Top neatly with sliced chicken, shredded chicken breast, lime leaf threads, drained soaked onions, and chopped spring onions. Briefly dip the bruised spring onion stem into the boiling broth, then ladle 2 to 3 ladles of boiling hot chicken soup directly over the noodles. Serve immediately with fresh sawtooth herbs, Thai basil, and fresh lime wedges.