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Cut onion and ginger in half, then char them in a cast iron skillet or air fryer until nicely browned.
Toast pho spices until fragrant, then place into a spice bag.
In a large pot, add whole chicken, charred onion, ginger, and spice bag. Fill with water.
Season with rock sugar, fish sauce, salt, and pepper.
Bring to a boil, then reduce to low and let simmer for about 40 minutes.
Remove the chicken and let it cool before slicing or shredding.
Strain the broth and adjust seasoning with more fish sauce and salt if needed.
Assemble your bowl: add cooked pho noodles, sliced chicken, cilantro, green onions, and red onion. Pour hot broth over and finish with a squeeze of lime.