Use the seasoning cubes as shown in the picture. Each box has 4 cubes, which makes 2 quarts (2 liters) of broth—enough for 3 bowls of pho. So, for 4 quarts (4 liters), use 2 boxes to make 6 bowls.

Prep the chicken and chicken bones, clean thoroughly, then blanch with ginger. After about 10 minutes, you'll see foam rise—skim it off and discard the water.

- Cut the carrot, onion, and daikon into chunks, then lightly roast them in a pan to bring out their aroma.

After skimming and removing impurities, take out the chicken and bones. Place the chicken in ice water to firm up the meat and keep it from falling apart.

- In a pot, add 4 quarts (4 liters) of water, all the chicken, chicken bones, and the prepared vegetables. Simmer and skim off any foam.

Once boiling, skim off foam for about 15 minutes, then lower the heat and simmer for about 1 hour (if using a whole chicken, simmer for about 1 hour 30 minutes).
- At this point, remove the chicken meat (leave the bones in the pot).

- Add the seasoning cubes to the broth. The cubes are pre-seasoned, but taste and adjust with a little fish sauce if you like.

The broth is now ready.
- Slice the chicken into bite-sized pieces.
- Boil the dried rice noodles according to the package instructions.
- Thinly slice the onion and chop the green onion.

Arrange everything in a bowl. When the broth is boiling hot, ladle it over the noodles and toppings.
- Prepare Thai basil, hoisin sauce, and lime.
- For the sauce: mix hoisin sauce with chili oil and lime for extra flavor.

Delicious and nutritious! A good meal can really lift your spirits and make you feel great for treating yourself well.