Clean the chicken thoroughly and place it in a pot with the rock sugar, roasted ginger, and roasted shallots. Since the chicken is young and small, boil for about 15–20 minutes until cooked. Remove the chicken, let it cool, then shred or chop as you like. Return the bones to the pot and continue simmering to make broth. When serving, season the broth with salt, pepper, and a little MSG to taste.

When everything is ready, bring a pot of water to a boil, add 1 tablespoon of vegetable oil and a pinch of salt. Blanch the pho noodles briefly, then transfer to a bowl. Drizzle with a little garlic oil and 2–3 tablespoons of sauce, then toss to combine. Arrange the chicken, fresh greens, cucumber, chili, roasted peanuts, and lime (as desired) on top. Toss everything together and enjoy!