Rinse the pork bones thoroughly. Bring a pot of water to a boil, add the bones, blanch for a few minutes, then drain and rinse with clean water. In a pan, heat 1 tablespoon of oil, sauté shallots until fragrant, then add the bones and a pinch of salt, stir-fry until the bones are slightly browned. Transfer the bones to a pot, add enough cold water for the broth, and add the chicken to poach together.

Roast the ginger and shallots over an open flame until fragrant. Toast the cilantro seeds until aromatic. Slice the onion into wedges. Place these aromatics and spices in a clean cloth bag and add to the broth pot. Once the broth comes to a boil, reduce to a gentle simmer.

When the chicken is cooked through, remove it from the pot, let it cool, then shred the meat into bite-sized pieces. Return the chicken bones, head, neck, and feet to the broth. Once the broth is done, strain it through a fine mesh sieve, separating out the bones and spices. Bring the strained broth back to a boil, season to taste, then turn off the heat.

Chicken pho is delicious and aromatic. The broth should have a natural sweetness from the pork and chicken bones, the fragrance of ginger and onion, and the flavors of star anise, cinnamon, cilantro seeds, and the subtle sweetness from goji berries.

Blanch the rice noodles in boiling water, drain well, and place in serving bowls. Top with shredded chicken and sprinkle with green onions and cilantro. Ladle the hot, simmering broth over the noodles. Serve with bean sprouts, Thai basil, chili, lime, and black pepper on the side.