Steps

1. Soak the Pho Noodles in hot water (60°C-70°C) for 10-15 minutes to rehydrate. This is the key! Soaking in hot water helps to reduce the distinct aroma of the noodles and achieve a smooth texture.
   🕒 00:38
2. Rinse the rehydrated pho noodles with water and set aside on a plate.
   🕒 01:13
3. Separate the skin from the meat of 1 chicken breast.
   🕒 01:23
4. Bring 1 liter of hot water to a boil in a pot and add the chicken breast and skin.
   🕒 01:32
5. Once boiling again, turn off the heat, cover, and let it sit for about 30 minutes. This cooks the chicken while creating a flavorful broth.
   🕒 01:43
6. Prepare the flavor-enhancing sauce. Mix 50cc of Sweet Rice Vinegar and 1.5 tbsp of Chili Paste. If you don't have Sweet Rice Vinegar, you can substitute with regular vinegar and sugar.
   🕒 01:53
7. Place chili peppers in a small dish for serving.
   🕒 02:40
8. Thinly slice the garlic and fry in oil until lightly browned. This is the key! Slightly browning the garlic enhances its fragrance and adds a great accent as a topping.
   🕒 02:45
9. Remove the chicken and skin from the pot where they were left to sit.
   🕒 03:10
10. Add 2-3 tsp of Chicken Stock Granules and 2-3 tsp of Fish Sauce to the chicken broth and bring to a boil.
    🕒 03:19
11. Add white pepper to complete the pho broth.
    🕒 03:54
12. Thickly slice the cooked chicken breast.
    🕒 04:06
13. Boil the rinsed pho noodles in boiling hot water for 30 seconds to 1 minute.
    🕒 04:25
14. After removing the pho noodles, quickly blanch the bean sprouts in the same pot for about 30 seconds. This is the key! Blanch the bean sprouts for a short time to maintain their crispiness.
    🕒 04:56
15. Arrange the boiled pho noodles and bean sprouts on a plate.
    🕒 05:08
16. Top with the sliced chicken breast and cilantro.
    🕒 05:18
17. Pour the prepared flavor-enhancing sauce over the noodles, add a wedge of lime, and it's ready to enjoy!
    🕒 05:29