Warm, deeply fragrant, and loaded with golden broth, this pho-style soup delivers all the soul-soothing comfort of a classic Vietnamese-inspired bowl without a single ingredient that could cause issues for those avoiding yeast. Traditional pho often relies on fermented sauces and condiments that can sneak yeast in through the back door — here, coconut aminos and apple cider vinegar do the flavor-building work cleanly and safely. The real magic starts in a dry pot, where charred onion, garlic, and fresh ginger build a smoky, caramelized base that gives the broth its incredible depth before a single drop of liquid is added. Ground turmeric, Ceylon cinnamon, and whole cloves round out the spice profile, making every spoonful taste like it simmered for hours — because it did. Spiralized zucchini stands in for rice noodles, soaking up the hot broth just enough to turn tender-crisp without going soggy, so the texture stays satisfying from first bite to last. A pile of fresh cilantro, Thai basil, scallions, and a squeeze of lime finish each bowl with brightness that cuts right through the richness. It's the kind of recipe that feels like a treat and a reset all at once.
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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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