In a deep saucepan/pot, fill up 3/4 of the way with water and gently place your cornish hens. Bring to a boil on high heat and then dump out the water. Set aside the chickens.
Now repeat the first step and place your chickens back in. Keep the pan boiling and half covered on medium/high heat.
In the meantime, dry roast the whole spices in a small pan for a few minutes on high to bring out their aromas. Once the spices are toasted, transfer to a spice bag and place in the boiling water.
Char the onion and ginger over an open flame using a pair of tongs for safety. This should take 3-4 minutes
Now transfer the onions, ginger and whole garlic cloves into the stock.
Ideally, the stock should boil for just under two hours. Check on the stock periodically and replace any evaporated water if needed.
While the stock is cooking, boil your noodle portions in a separate pot according to the instructions on the package.
Prepare your toppings! This is the fun part. You can slice up some onions, scallions and throw in some bean sprouts. Roughly chop some cilantro for a refreshing kick.
When the stock is almost finished (10-15 minutes away from being done), add in the fish sauce.
After 15 minutes, turn off the heat and fish out the chickens.
By now, the Cornish hens must be fully cooked and falling off the bone. Let them cool down and cut them up according to your preference.
Assemble your bowls of pho. First place each noodle portion and chicken servings in the bottom of a deep ramen bowl. Next, add your toppings. If you want, you can mash up the whole garlic cloves from the stock and add them in.
Lastly, ladle in your stock to your liking.
As a dipping sauce, spoon in some hoisin and sriracha chili sauce into a small side dish bowl. You can dip the chicken in this and it's delicious!
