Ingredients

• 5 lbs Whole Chicken
• 2 Yellow Onions, halved (reserve 1 half for garnish)
• 2 inches Ginger, sliced in half longways
• 2 Leeks (trim and discard roots and dark green leaves; slice leek down the middle and rinse out dirt; set aside)
• 1 tablespoon Salt (you might not need the full amount)
• 1 inch chunk Rock Sugar (-or- 1/2 Tbsp White Sugar)
• 2 tablespoons Chicken stock powder (optional)
• 6 Star Anise (40 points)
• 2 sticks Cinnamon
• 1 teaspoon Coriander Seeds
• As per package instructions Rice Noodles
• For garnish Green Onions
• Chopped, for garnish Cilantro
• Rinse well, for garnish Bean Sprouts
• Sliced, for garnish Jalapenos
• Lime wedges
• Hoisin Sauce
• Sriracha Sauce

Instructions

1. Roast onions and ginger in the oven at 400°F for 15 minutes. Or, you can char the onion and ginger over an open flame.
2. If boiling the chicken: Boil 4 liters of water in a large stockpot (one that can fit the chicken without overflowing). Add chicken, roasted onions, and ginger to the pot and simmer on low for 45 minutes or until the chicken reads 165°F. Then transfer chicken to an ice bath to gelatinize and firm up the skin. When cool enough to handle, remove chicken from bones and refrigerate, return all bones back to the pot, and continue simmering.
3. If roasting the chicken: Preheat oven to 425°F. Remove the chicken giblets and pat the outside dry. Season the chicken with olive oil, salt, and pepper. Place chicken in a roasting pan. Roast uncovered for 1 1/2 hours or until the chicken reads 165°F. Meanwhile, boil about 4-5 quarts of water. When the chicken is done, let rest for 20 minutes then remove chicken from bones and refrigerate. Place chicken bones, roasted onions, and ginger in the pot and continue simmering.
4. Add salt, rock sugar (or regular sugar), and chicken stock powder(optional). Cut the leeks vertically to rinse clean before adding to pot. Cover and simmer for 1 hour, then taste and add more salt if necessary.
5. Prep the aromatics: Dry toast the cinnamon stick, star anise, cloves, and coriander seeds in a small frying pan for one minute or until fragrant. Add toasted spices into a spice bag or wrap in cheesecloth then and add to pot. Continue simmerring for 30 minutes.
6. Boil rice noodles according to package instructions. Slice the reserved half of an onion, jalopenos, and green onions. Chop the cilantro and slice a lime into wedges. Slice the chicken and set aside.
7. Remove bones, veggies, and spices from the pot.
8. Assemble the bowls with noodles, chicken, and broth. Add toppings: bean sprouts, thinly sliced onion, green onions, chopped cilantro, thinly sliced onion, bean sprouts, jalapenos. Serve with lime wedges, hoisin sauce, and sriracha sauce.

Notes

• This recipe using a roasted chicken for Chicken Pho is a deviation from traditional methods, it results in a richer broth compared to traditional Pho Ga.

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