Begin by heating a skillet over medium heat. Add the coriander seeds, fennel seeds, Vietnamese cinnamon, black cardamom pods, whole cloves, and star anise, toasting for about 2 minutes. Stir frequently until the spices become fragrant. Remove from heat and allow them to cool before placing them in a tea bag for easy removal later in the cooking process.

Preheat your broiler to 450°F (232°C). Spread the wedge-cut yellow onions, daikon pieces, and sliced ginger on a baking sheet. Broil for 15-20 minutes, turning occasionally until they are nicely charred.

In a large pot, place the whole chicken and cover it with water. Bring the water to a boil for a few minutes, then remove the chicken and rinse it under cool water.

With the parboiled chicken in the pot, add the broiled daikon, onions, ginger, chicken bouillon powder, palm sugar, salt, and 18 cups of water. Bring the mixture to a rapid simmer for 3 minutes, skimming off any scum that rises.

After 45 minutes, add the roasted spices in a tea bag stir into the broth. Bring the broth back to a rolling boil.

Once the broth has simmered, add 2 tablespoons of fish sauce and taste the broth. Adjust the salt as needed.

During the last few minutes of the broth simmering, prepare the pho noodles according to the package instructions.

To serve your warm Phở Ga, take a bowl, portion out the cooked noodles, ladle the rich broth over the top, and add pieces of tender chicken. Garnish generously with fresh herbs and additional toppings.