Start by bringing a large pot of water to a boil, adding a pinch of salt. Place the whole chicken in the pot. Let it boil for one minute, then remove the chicken and discard the water. This step helps to create a clearer broth.

In a pan over medium heat, dry roast the ginger and shallots until they become fragrant and develop a light color. Set these aromatic ingredients aside.

Reduce the heat to medium-low. Add the cassia bark or cinnamon stick, star anises, coriander seeds, and black cardamom pod. Toast them gently until fragrant.

In a clean pot, place the chicken, roasted ginger, shallots, spice pouch, 2 teaspoons of salt, and 9 cups of water. Bring it to a boil. Skim off any foam that rises, then lower the heat to a gentle simmer.

Cover and simmer the broth for 15-20 minutes or until the chicken is just cooked through. To check for doneness, use a meat thermometer or insert a chopstick; if the juices run clear, it’s ready. Remove the chicken from the pot and let it cool.

Prepare an ice bath by filling a bowl with ice and water. Place the chicken in the ice bath to stop the cooking process. Once cooled, separate the meat from the bones and return the bones to the pot.

Keep simmering the broth for at least 45-60 minutes or longer until the flavors concentrate to your liking. Before serving, taste the broth and adjust the seasoning with fish sauce.

While the broth cooks, shred or slice the chicken into bite-sized pieces. Prepare the pho rice noodles according to the package instructions.

Separate the scallions into white and green parts. Thinly slice the green parts. Quickly poach the white parts in the broth, and slice the onion finely.

In serving bowls, add the cooked pho noodles. Top them with shredded chicken, scallions, and thinly sliced onions. Dust with freshly cracked pepper. Bring the broth back to a boil, then ladle it into the bowls.

Serve your Authentic Pho Ga immediately, offering birds-eye chili and lime wedges on the side for a customizable experience.