Wash all vegetables and cut them into large pieces. Peel the shrimp, leaving the tails on. Cut the fish into pieces.

Blanch the broccoli and bell peppers briefly to keep their color. Reserve the blanching water and mix in 1 tablespoon soy sauce, 1 teaspoon oyster sauce, and a little cornstarch. Heat until slightly thickened to make a sauce. Stir-fry the vegetables in oil, adding the sauce gradually. Season to taste. Cut the chicken into pieces, coat with flour, and fry. Then fry together with the shrimp and fish. Set all cooked items aside.

Quickly dip the pho noodles in boiling water, then drain. In a flat pan, add a little oil and spread the noodles evenly. Cook over medium heat until the noodles are crispy and golden on both sides, then transfer to a plate. Arrange the vegetables, shrimp, and meats on top. Sprinkle with a little pepper. Serve hot for the best crispy texture.