Warm, deeply aromatic, and built on a foundation of charred onion, ginger, and garlic, this pho-style soup delivers all the soul-restoring comfort of a classic Vietnamese-inspired bowl without a single drop of chili heat. That matters more than it sounds — traditional pho garnishes and broths often sneak in chili oil, sriracha, or hoisin with pepper, making it a minefield for anyone managing capsaicin sensitivity. Here, the complexity comes entirely from turmeric, Ceylon cinnamon, whole cloves, and that essential charring step, which coaxes out a smoky, layered depth that makes the broth taste like it simmered all day. Coconut aminos and a splash of apple cider vinegar round out the savory-bright balance without any heat-based shortcuts. Instead of rice noodles, spiralized zucchini ribbons soak up the hot broth and turn perfectly tender-crisp right in the bowl, keeping things light but still satisfying. Fresh cilantro, Thai basil, scallions, and a squeeze of lime bring the whole thing to life at the table. It's the kind of bowl that feels like a treat and a remedy at the same time.
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Set a large stockpot over medium-high heat. Place the onion halves and garlic head cut-side down directly in the dry pot, along with the ginger halves. Cook undisturbed for 4–5 minutes, until the cut surfaces are deeply charred and fragrant.
Add the chicken pieces, bone broth, turmeric, ground ginger, Ceylon cinnamon, and cloves to the pot. Pour in enough water to fully submerge the chicken if needed (up to 2 additional cups). Bring to a boil over high heat, then reduce to a steady simmer.
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