6 lb. Whole Chicken
1 1/2 lb. Pork Bones or Chicken Bones
1 Large Ginger Knob
1 tsp. Dried Cloves
1/2 tsp. Black Corn Pepper
1-2 Asian Cinnamon Sticks
2 oz. Rock Sugar
1 Tbsp. Fish Sauce
chopped Green Onions
In a pot, boil some water and add in 1 tsp. Kosher Salt. Add in 1 1/2 lb. Pork Bones or Chicken Bones. You want to blanch the bones to remove the impurities.
Remove from the pot and place in a bowl and set aside.
Rub Kosher Salt onto a whole Chicken and rinse with water. Boil some water in a large pot and place the Chicken inside.
Let it boil for about a minute and remove from pot.Set aside.
Roast 1 large Ginger Knob and 1 Onion. Once you're done, remove and peel. Then set aside.
Toast 1 tsp. Dried Cloves 1/2 tsp. Black Corn Pepper, 1-2 Asian Cinnamon Sticks, 1 Cardamon and 4 Anise in a pan and set aside.
Place the spices in a bag and set aside.
To cook the broth, fill a large pot with water and add 1 tsp. Kosher Salt. Add in the semi-cooked Pork Bones. Remember to constantly skim the broth.
Let it cook for about 30 minutes and then add in the whole Chicken, spice bag and 1 Tbsp. Fish Sauce. Use a pestle and smash the Ginger and cut the Onion in half.
Place into broth. Add in 2 oz. Rock Sugar and 1/2 tsp. Kosher Salt. Continue to let it simmer. Skim the broth. Let it cook for 1 more hour.
Then remove the whole Chicken, season the broth to taste. Remember to remove the spice bag.
Once your broth is done, have your rice noodle ready. You will need some garnishes such as Thai Basil, Culantro, Bean Sprouts, Limes,
chopped Green Onions, sliced Onions, Jalapenos and chopped cilantro.
Cut the Chicken Meat and set aside. Now boil some rice noodle, place into a bowl. Add in the garnishes and the Chicken. Pour in the broth.
Squeeze in some lime juice, and add in Hoisin and chili sauce and enjoy Pho Ga.