Northern-Style Chicken Pho with Charred Ginger and Onion

What you need

• 1.5 kg (3 1/4 lb) whole chicken
• 1 large yellow onion, unpeeled, halved
• 8 cm (3 in) fresh ginger, unpeeled, halved lengthwise
• 3 star anise
• 1 piece cinnamon stick, about 7 cm (3 in)
• 1 tbsp coriander seeds
• 4 whole cloves
• 3 l (3 quarts) water
• 2 tsp salt
• 15 g (1/2 oz) rock sugar, or 1 tsp white sugar
• 3 tbsp fish sauce, to taste
• 400 g (14 oz) dried flat rice noodles, banh pho
• 4 scallions, thinly sliced
• 1/2 white onion, sliced paper-thin
• 1 handful cilantro, chopped
• 100 g (3.5 oz) bean sprouts
• 2 limes, cut into wedges
• 2 bird's eye chilies, sliced
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Hold the onion and ginger over a gas flame or under a hot broiler, turning now and then, until the skins are blackened and the flesh is soft, 10-15 min. Let cool, rinse off the worst of the char, and bruise the ginger with the flat of a knife.

2. 2

   Toast the star anise, cinnamon, coriander seeds and cloves in a dry pan over medium heat until fragrant, 2-3 min. Tie them in a square of cheesecloth.

3. 3

   Put the chicken in a large stockpot and cover with the water. Bring to a boil, then skim off the grey foam that rises.

4. 4

   Add the charred onion and ginger, the spice bundle, salt and rock sugar. Lower the heat until the surface barely trembles.

5. 5

   Simmer, uncovered, until the thickest part of the thigh reaches 74 °C (165 °F) and the juices run clear, 35-45 min.

6. 6

   Lift the chicken out and set it in a bowl of ice water for 10 min to keep the meat moist. Pull the meat off the bones, discard the skin, and shred the meat into bite-size pieces.

7. 7

   Return the bones to the pot and simmer gently until the broth is deeply flavored, 60-75 min.

8. 8

   Strain the broth through a fine sieve and season with the fish sauce, adding more salt if needed. Keep it hot.

9. 9

   Soak the noodles in hot water until pliable, about 10 min. Drop them into boiling water for 20-30 seconds, then drain.

10. 10

    Divide the noodles among 4 deep bowls and pile the chicken on top. Add the scallions, white onion and cilantro.

11. 11

    Bring the broth to a rolling boil and ladle it over each bowl so it scalds the toppings. Finish with black pepper.

12. 12

    Serve with the bean sprouts, limes and chilies on the side.

Imported from delightfulplate.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.