Begin by heating a tablespoon of oil in a large pot over high heat. Add the onion and ginger, charring them until the skins are blackened, about 4 minutes total.

Carefully pour in approximately 10 cups of water, then add the chicken thighs, fish sauce, and spices. Allow the mixture to come to a gentle simmer and cook uncovered for 1.5 hours.

Once your broth has simmered and the chicken is tender, remove the chicken from the pot and strain the broth through a fine-mesh sieve into a clean pot.

Cook the dried rice noodles according to the package instructions until al dente.

To assemble your Pho Soup, shred the cooked chicken and place noodles in bowls, topping with chicken and pouring hot broth over.