Start by boiling water in a pot large enough to fit the chicken. Add a pinch of salt and then the chicken. Let it boil for one minute, then remove the chicken and discard the liquid.

In a pan over medium heat, dry roast the ginger and shallots until they release their fragrant aromas and start to develop color. Set them aside once they are perfectly roasted.

Reduce the heat to medium-low and add the cassia bark or cinnamon, star anises, coriander seeds, and cracked black cardamom pod, toasting just until fragrant.

Place the toasted spices in a spice pouch for easy removal later.

In a clean pot, combine the parboiled chicken, the roasted ginger and shallots, the spice pouch, 2 teaspoons of salt, and 9 cups of water.

Bring this mixture to a boil, skimming off any foam that forms on the surface, then lower the heat to let it gently simmer.

Cover the pot and simmer for 15-20 minutes, or until the chicken is cooked through.

Remove the chicken from the pot and place it in an ice bath to stop the cooking process.

Once cooled, separate the meat from the bones and return the bones to the pot. Continue to simmer the broth for an additional 45-60 minutes.

Before serving, taste the broth and adjust the flavor with 2-3 tablespoons of fish sauce as needed.

For a quicker method, add one piece of ginger and half the shallots to your pressure cooker along with the chicken, 2 teaspoons of salt, and 6 cups of water.

Close the lid and valve, then pressure cook on high for 3-4 minutes.

After cooking, manually release the pressure, remove the chicken, and place it in an ice bath. Once cooled, separate the meat from the bones and return the bones to the pressure cooker.

Add the remaining ginger and shallots along with the spice pouch to the pressure cooker and cook on high for 20-30 minutes.

Once finished, taste the broth and add boiling water if necessary before adjusting with fish sauce.

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

Separate the white and green parts of the scallions. Thinly slice the green parts and quickly poach the white parts in the simmering broth.

Slice the onion very thinly for garnish.

To serve, add cooked pho rice noodles to bowls, top with chicken meat, scallions, and thinly sliced onions. Sprinkle with freshly cracked black pepper.

Bring the broth back to simmer and ladle it over the noodles and toppings.