Steps

1. Add 1L of water (500ml per serving) to a pot and heat.
   🕒 02:23
2. While the water boils, soak the Pho Noodles (300g) in water. This is the key! It reduces boiling time later.
   🕒 02:48
3. Once the water is boiling, add the Onion (halved) and Chicken Pho Broth Cubes (2).
   🕒 03:13
4. Add the Cilantro Roots and simmer. This is the key! Adding cilantro roots enhances the aroma and depth of the broth. Frozen ones can also be used.
   🕒 03:48
5. When the water boils, add the Chicken Thigh (558g) directly to the pot and simmer.
   🕒 05:01
6. Thinly slice the Green Onion and Cilantro.
   🕒 05:45
7. Skim off any scum that floats to the surface while simmering the Chicken Thigh.
   🕒 06:15
8. After simmering the Chicken Thigh for 30 minutes, remove it from the pot. Discard the Onion and Cilantro Roots.
   🕒 06:27
9. Boil new water in a separate pot.
   🕒 06:39
10. Add the soaked Pho Noodles (300g) to the boiling water and cook for 3-4 minutes until tender. Stir occasionally.
    🕒 07:28
11. Shred the cooked Chicken Thigh into bite-sized pieces.
    🕒 07:48
12. Once the noodles are tender, drain them in a colander.
    🕒 08:12
13. Reheat the previously made chicken broth.
    🕒 08:38
14. Add another Chicken Pho Broth Cube to the chicken broth and stir well until completely dissolved.
    🕒 09:03
15. To warm the serving bowls, pour boiling water into them and discard the water. This is the key! Warming the bowls will make your pho taste even better.
    🕒 10:06
16. Place the noodles in the warmed bowls and ladle the hot broth over them to warm the noodles.
    🕒 10:29
17. Add some of the sliced Onion to the hot broth and briefly simmer (shabu-shabu style).
    🕒 11:15
18. Arrange the shredded chicken, simmered Onion, sliced Cilantro, and Green Onion in the bowls.
    🕒 11:56
19. Serve with Spicy Chili Sauce to your liking.
    🕒 13:02