Authentic Vietnamese Pho Ga (Chicken Noodle Soup)

1.In a large pot, add the whole chicken, halved onion, sliced ginger, star anise, cloves, cinnamon stick, coriander seeds, fish sauce, salt, and water. Bring to a boil over high heat.

2.Once boiling, reduce the heat to low and skim off any foam that rises to the surface. Cover and let simmer for about 30-40 minutes, or until the chicken is cooked through.

3.Remove the chicken from the pot and set aside to cool. Strain the broth through a fine mesh sieve to remove the spices and solids, returning the clear broth to the pot. Adjust seasoning with more fish sauce or salt if needed.

4.While the broth is simmering, cook the rice noodles according to package instructions. Drain and rinse under cold water to prevent sticking. Set aside.

5.Once the chicken is cool enough to handle, shred the meat into bite-sized pieces, discarding the skin and bones.

6.To serve, divide the cooked rice noodles among bowls. Top with shredded chicken, and ladle hot broth over the noodles and chicken.

7.Garnish with fresh herbs, lime wedges, sliced jalapeños, and bean sprouts. Serve with hoisin and sriracha sauce on the side for added flavor.