1. Prepare the Broth

Start by placing the chicken, onion halves (skin-on for extra flavor), garlic, ginger, star anise, cinnamon stick, and sliced chilies in a large pot. Add the chicken broth, water, fish sauce, sugar, and soy sauce to the pot. Bring everything to a boil over medium-high heat.

Once it reaches a boil, reduce the heat to low and let the broth simmer for about 30 minutes. This will allow all the flavors to meld together into a deliciously aromatic broth. While the broth simmers, cook the rice noodles according to package instructions, then drain and set aside.

2. Poach the Chicken

After the broth has simmered for about 20 minutes, remove the chicken breasts from the pot and set them aside to cool slightly. Once the chicken is cool enough to handle, shred it into bite-sized pieces using two forks.

3. Strain the Broth

To ensure your broth is clear and free of any solids, strain the broth through a fine mesh sieve into another pot or large bowl, discarding the solids. Return the broth to the pot and bring it back to a simmer. Taste the broth and adjust the seasoning, adding more fish sauce, soy sauce, or sugar as needed.

4. Assemble the Pho

To assemble the pho, divide the cooked rice noodles between four bowls. Top each bowl with a generous portion of shredded chicken.

Ladle the hot broth over the noodles and chicken, ensuring everything is submerged in that rich, aromatic broth.

5. Add Fresh Toppings

Now, the fun part—topping your pho! Add a handful of bean sprouts, fresh basil leaves, cilantro, and red onion slices to each bowl. Serve with lime wedges and additional sliced chilies on the side for those who want extra heat.

Drizzle with hoisin sauce and sriracha for a sweet and spicy kick, and feel free to adjust the toppings and sauces to your preference.