Instructions
Char the aromatics
1
Hold onion and ginger over a gas flame or broil at 550°F / 288°C for 6-8 minutes until blackened
2
Rinse loose char under cold water
Toast the spices
3
Dry-toast star anise, coriander, cloves, and cinnamon in a small skillet over medium heat for 60-90 seconds until fragrant
4
Bundle in cheesecloth or a spice bag
Parboil the chicken
5
Put the chicken in a stockpot, cover with cold water, bring to a hard boil for 3 minutes
6
Drain, rinse both the chicken and the pot to clear the initial scum
7
Return the bird to the clean pot with 4 quarts fresh cold water
Build the broth
8
Add charred onion, charred ginger, and the spice bundle
9
Bring to a boil, then immediately drop to a bare simmer at 185-195°F / 85-90°C
10
Skim any grey foam constantly for the first 15-20 minutes
Simmer the broth
12
The chicken is done when a thermometer in the thigh reads 165°F / 74°C
13
Remove the whole bird to a plate and let it cool
14
Continue simmering the broth for another 30 minutes to concentrate
Shred the chicken
15
Once cool enough to handle, pull the meat off in long strips
16
Vietnamese cooks tear rather than slice — the ragged surfaces catch broth better
Season the broth
17
Remove the spice bundle and aromatics
18
Stir in rock sugar and fish sauce
19
Taste and add salt in small pinches
20
Aim for savory-sweet, not salty
Cook the noodles
21
Boil rice noodles per package directions (usually 5-7 minutes)
22
Rinse briefly under cold water to stop the cook and remove surface starch
23
Divide among 4 warmed bowls
Assemble and serve
24
Top noodles with shredded chicken and sliced scallion
25
Ladle boiling-hot broth over the top
26
Serve immediately with the garnish plate on the side — each diner builds their own
