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1. Cut off the bottom of the chicken and place it in the pot with 4 liters of water, add in an onion and some sliced pieces of ginger and bring the pot to boil over high heat.
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2. Try to skim off the gunk that rises on top.
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3. After that, add in some fish sauce, (or 1 tbsp of salt instead) and 1 tsp chicken powder. Now cover it up and cook for about 1 hour over medium-low heat. This cooking time can be less or more, depends on the kind of chicken you have.
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4. In the meantime, let's prepare other ingredients in order to create the typical aroma of Pho. Place all the spices on a pan or an aluminum foil and grill them all.
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5. Then put them into a tea ball and place into the soup pot, just about 30 minutes before serving to make the best aroma out of them. Adjust the broth to your taste with fish sauce (or salt), sugar and chicken powder.
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6. Now, let's cook the noodle. For one person you will need one and a haft to 2 pieces. There are many kinds of noodle out there and you just have to follow package instructions to cook them. Normally, I pour boiling water over the noodle and cook them for about 10 mins over medium heat.
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7. After that rinse under cold water to remove outside starch, then rinse again under hot water in order to avoid the noodle from becoming sticky and lumpy.
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8. Next, remove the chicken from the pot and rinse it under cold water to prevent the skin from darkening. Then let it cool off and slice the meat into bite-sized pieces.
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9. After that, return the bones to the soup pot. Chop the spring onion and the coriander about 0,5 cm long.
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10. Now add the noodle in a serving bowl, you can microwave the noodle for a minute if you wanna eat it steamily hot. Add in the chicken, chopped spring onions and corianders, then ladle the hot broth over the noodle.
