This fragrant, golden soup delivers everything you love about a classic pho — deeply aromatic broth, tender shredded chicken, and a bright, herb-loaded bowl — without a drop of soy in sight. The secret starts with charring the onion, garlic, and fresh ginger directly in a dry pot, a step that builds the kind of smoky, complex base that makes the broth taste like it simmered all day. Ceylon cinnamon, whole cloves, and turmeric layer in warmth and earthiness, while coconut aminos stand in for traditional soy sauce, giving the broth that savory, slightly sweet depth you'd otherwise miss. Apple cider vinegar adds just enough brightness to balance everything out. Instead of rice noodles, spiralized zucchini ribbons soak up the hot broth and turn perfectly tender-crisp in seconds, making this a lighter but still deeply satisfying bowl. Fresh cilantro, Thai basil, scallions, and a squeeze of lime finish each serving with the kind of vibrant contrast that makes pho so craveable in the first place. It's the kind of recipe that looks impressive but comes together with straightforward technique and a well-stocked spice drawer.
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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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