Wash the chicken thoroughly, scrubbing it with salt to remove impurities.

Trim excess fat and set aside.

In a dry pan over medium heat, roast the ginger and onion halves for about 2 minutes, until they develop some char. Remove from heat and set aside.

Bring 20-22 cups of water to a rolling boil in a large pot. Add the charred onions, ginger, and the whole chicken. Season with salt, sugar, and vegetable powder (or mushroom powder). Lower heat to a gentle simmer and skim off any impurities. Add daikon. Simmer for 45min to 1 hour.

Once the chicken is cooked, remove it from the broth and set it aside to cool. Add the spice bag to the broth and continue simmering for another 10-15 minutes. Taste and adjust seasoning, adding fish sauce to taste.

Cook the pho noodles according to package instructions. Drain and rinse with cold water to prevent sticking.

After chicken is cooked through, remove the chicken meat from the bones and slice it into bite-sized pieces or shred chicken. Set aside for serving.

In a serving bowl, add a portion of cooked pho noodles. Arrange the chicken and sliced red onions on top and give it a good crack of fresh black pepper. Ladle steaming hot broth over everything. Garnish with green onions, cilantro, Thai basil, bean sprouts, and fresh sliced red chilies or jalapeños. Serve with a side of sriracha, fish sauce, and sliced limes.