Pho Ga - chicken soup

Description

Rub the whole red onion and ginger with oil, place them on a baking sheet, and bake for about 10 minutes. Quarter the chicken and place it in a pot, add whole cinnamon, star anise, cardamom, anise, allspice, bay leaf, carrot, celery stalk, roasted onion with ginger, lemongrass, garlic, and cover with cold water. Let it simmer for about 5 hours. Strain the broth through a fine cloth or strainer, and season with fish and oyster sauce. Cut the carrot into fine strips, tear the coriander into leaves, cut the lime into wedges, soak the bean sprouts in cold water, pour hot water over the rice noodles, drain, and rinse. Place the chicken breasts on a baking sheet, salt and pepper them, and cook them in steam. Cut the chili pepper and spring onion into rings. Slice the red onion into thin half-moons. In a bowl, serve the rice noodles and arrange the sliced carrot, coriander, bean sprouts, red onion, and spring onion alongside. Place a slice of cooked chicken breast in the center and pour over the hot broth. Garnish with chili peppers, fried onions, and a lime wedge.