Wash the chicken and chicken feet thoroughly with white wine and salt. If there are any remaining feathers, pluck them out. After boiling and cooling, it will be easier to remove any leftover feathers.

Rinse the ginger, yellow onion, and red onion, then char them over a flame until fragrant. After charring, wash off any blackened bits and add everything to the broth. You can peel them if you like, but I just wash and leave the skins on for extra flavor.

Clean the cilantro roots and a few shallots, then add enough water to cover the chicken. Once you turn on the heat, set a timer for 15 minutes from the start, then turn off the heat and let the chicken sit in the hot broth for 20 minutes. Remove and let cool—this makes it easy to shred and keeps the chicken tender. Add a bit of shiitake mushroom for extra aroma. Add 3 tablespoons of chicken bouillon powder to the broth so it’s not bland!

Wash and cut the vegetables into bite-sized pieces. Remove the cilantro roots and shallots from the broth. Skim off excess chicken fat, then strain the broth once the chicken has cooled. Add the chicken bones and pork meatballs to the broth, bring to a boil, and cook for about 10 minutes. Arrange everything in bowls, ladle over the broth, and enjoy! Serve Vietnamese coriander on the side for the mixed noodle version.

Blanch the shallots to reduce their sharpness, then arrange them in the bowls. The broth will be clear and very fragrant.

Wash carrots, corn, and cauliflower, then use the chicken broth to make a vegetable soup. If you like, add pork skin (fried pork rind). The broth already has pork meatballs and mushrooms for great flavor—add some soaked dried shrimp for even more taste. You can also add chayote or kohlrabi if you like.