https://www.recipetineats.com/vietnamese-chicken-pho-soup-pho-ga/

PREP:
Trim excess fat from chicken (skin on is okay - adds flavor to broth)
Press tofu block for 10–15 minutes to remove moisture, then cut into 2 cm cubes.

Char onion & ginger - Place ginger and onion facedown on a sheetpan and broil

BROTH:
Cook two pots side by side - one chicken, one vegetarian.

** for veg broth, use tofu and veg bouillon in place of chicken **

In each pot, heat oil over medium-high heat; add charred onion and ginger, sear briefly

Add aromatics (cilantro stems, star anise, cinnamon, garlic, fennel seeds, coriander seeds, sugar, salt) and water.

Bring it a simmer, then lower heat so it's simmering VERY gently with the lid on, but open a crack.

Add dried shiitake mushrooms to both pots for umami.

For chicken broth:
Add chicken plus, mushrooms, and fish sauce.
Simmer 1 hour with lid slightly ajar to infuse the aromatics.
Scoop off scum (dirty foam) if any rises to surface once or twice during the simmering.

For vegetarian broth:
Add bouillon, soy sauce, and mushrooms.
Simmer 30 minutes hour with lid slightly ajar — tofu can stay in the pot the whole time.
After 30 minutes, add tofu, and continue to simmer for another 30 minutes

After simmering, taste each broth and adjust salt, sugar, and sauce.
Broth should be slightly saltier than ideal—it will dilute with noodles.

Strain & measure - Remove chicken, then strain broth into a clean pot.

Salt broth - Add salt, bring broth to a gentle simmer. Broth should be slightly on the salty side - it dilutes when you add the noodles.

Keep broth warm until ready to serve

CHICKEN:
Transfer the chicken to a bowl, flush with cold water to arrest the cooking, then drain. Let cool, then cut or shred into bite-size pieces. Now is the time to remove any skin from the chicken. Cover loosely to prevent drying. * People will serve themselves.

If chicken not cooked through yet, place back into broth and continue simmering until fully cooked

NOODLES:
Prepare noodles per packet directions: not too long before serving. In general, you should soak the rice noodles in hot water (or dunk them into broth) until pliable and opaque. Drain, rinse, and set aside.

ASSEMBLING:

Reheat chicken (can briefly dunk in broth!).
Place noodles and chicken into big bowls for people to serve themselves.

Set up a self-serve pho bar:

Chicken pot: clear golden broth with mushrooms, kept hot. Chicken strips served on the side.

Vegetarian pot: tofu and mushrooms simmered in the broth, kept hot.

Toppings: noodles, green onions, bean sprouts, Thai basil, cilantro, lime wedges, hoisin, sriracha, MSG (optional).

For eaters: Pile on Toppings of choice, add a squeeze of lime into the broth. Consume immediately!