Trim the nails from the chicken feet, then rub the chicken drumsticks and feet with salt and rinse well. Place them in a pot with the onion (quartered and charred), ginger (charred and smashed), 1 tablespoon salt, and 1 tablespoon rock sugar. Toast the pho seasoning packet in a pan until fragrant, then place it in a small cloth bag and add it to the pot. (You can skip the seasoning packet if you prefer a lighter broth.) Adjust seasoning to taste.

Once the chicken is cooked, cover and let it rest for 10 minutes so the meat becomes tender. Meanwhile, slice the lime and chili, rinse the bean sprouts, chop the green onions, blanch the rice noodles, and arrange everything in bowls.

Finally, ladle the hot broth into the bowls, add a poached egg if desired, and top with some blanched green onion and chicken feet. On a chilly year-end day, a bowl of hot pho is just perfect. Give it a try!