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Add chicken thighs, onion, shallots, spring onion whites, and ginger to a pot with 3L water
Season with salt, chicken powder, and sugar
Bring to a gentle boil and skim off impurities
Once clear, add turmeric and simmer for 30 minutes
Remove chicken and place into an ice bath for 10–15 minutes
Debone chicken and return bones to the broth
Simmer broth for another 30–45 minutes
Slice chicken into strips
Heat 175ml oil until hot and pour over finely sliced spring onion stalks and salt
Sauté minced garlic and chillies in 1 tbsp oil
Add fish sauce, soy sauce, Maggi, oyster sauce, sugar, chicken powder, rice vinegar, and chicken stock
Simmer sauce until thickened
Cook dried pho noodles in salted water for 2 minutes less than packet instructions
Rinse noodles under cold water to remove excess starch
Top noodles and chicken with spring onion oil, crushed peanuts, cucumber, Thai basil, mint, coriander, crispy onions, chillies, lime, and sriracha
Optional: serve with a bowl of hot broth, cracked pepper, and coriander on the side