Steps

1. Soak 100g of Pho Noodles in lukewarm water for 15 minutes, then gently separate them. 【Pro Tip!】 Lukewarm water should feel warm to the touch. Separating them beforehand shortens the boiling time and prevents the noodles from becoming mushy.
   🕒 01:31
2. Spread out 1 chicken thigh and remove any excess fat. 【Pro Tip!】 Fat can cause off-flavors, so remove it carefully.
   🕒 02:08
3. Rub 1/4 tsp of salt into both sides of the chicken thigh. 【Pro Tip!】 Rubbing in salt locks in the juices, resulting in a more succulent piece of chicken and a flavorful broth.
   🕒 02:40
4. Bring 1000ml of water to a boil in a pot. Add the salted chicken thigh, skin-side down. Maintain a gentle simmer and skim off any scum for 10 minutes.
   🕒 03:25
5. Prepare 1/2 pack of bean sprouts. Cut 1 lemon into wedges; use 4 for the soup and the rest for topping. Finely chop a little cilantro.
   🕒 04:15
6. Remove the chicken thigh that has been simmering for 10 minutes from the pot.
   🕒 05:23
7. Add 2 tbsp of fish sauce and the juice from 4 lemon wedges to the chicken broth. Adjust seasoning to taste.
   🕒 05:48
8. Slice the removed chicken thigh into thin, bite-sized pieces.
   🕒 06:14
9. Briefly boil the rehydrated pho noodles in hot water for 1 to 2 minutes. 【Pro Tip!】 Be careful not to overcook, as the noodles can become sticky.
   🕒 06:27
10. While the noodles are boiling, reheat the prepared soup. Briefly blanch the bean sprouts or add them to the hot soup to cook.
    🕒 07:04
11. Drain the boiled pho noodles.
    🕒 07:21
12. Divide the pho noodles between two bowls. Ladle in plenty of hot soup. Top with the thinly sliced chicken, chopped cilantro, and the remaining lemon wedges. Squeeze fresh lemon juice just before eating.
    🕒 07:30
13. Finish with a sprinkle of black pepper. 【Pro Tip!】 Adding black pepper creates a balanced flavor profile.
    🕒 08:34