Authentic Vietnamese Chicken Pho

1.In a large pot, add the whole chicken and cover it with 8 cups of water. Bring to a boil over high heat.

2.Once boiling, reduce the heat to medium and skim off any foam that rises to the surface.

3.Add the halved onion, sliced ginger, star anise, cloves, cinnamon stick, coriander seeds, fish sauce, and sugar to the pot.

4.Cover and simmer for about 30-40 minutes, or until the chicken is cooked through and tender.

5.Remove the chicken from the pot and set it aside to cool. Strain the broth through a fine mesh sieve into another pot to remove the spices and solids. Return the clear broth to the pot and keep it warm.

6.While the broth is simmering, prepare the rice noodles according to package instructions. Drain and set aside.

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

8.To serve, place a portion of the cooked rice noodles in a bowl, top with shredded chicken, and ladle hot broth over the top.

9.Garnish with fresh herbs, lime wedges, bean sprouts, and sliced jalapeños. Serve with Sriracha sauce on the side for added heat.