How to make chicken pho:
1 tablespoon crushed rock sugar or dark brown sugar1 tablespoon Asian fish sauceBean sprouts, basil sprigs, mint sprigs, thinly sliced jalapeños and lime wedges, for servingIn a large stockpot, bring 5 quarts of water to a boil. Add 1 tablespoon of salt and the chicken, breast side down. Place a heatproof plate over the chicken to keep it submerged and bring to a boil. Reduce the heat and simmer the chicken for 30 minutes; it will not be cooked through.
Add the pan-roasted shallot, onion and leek mixture and bring to a boil. Cover and simmer over moderately low heat for 1 hour.Stir the toasted spices and goji berries into the broth. Cover and simmer for 1 hour longer. Add the rock sugar and simmer for another 30 minutes.Strain the broth into a large bowl, pressing on the solids; discard the solids. Pour the broth into a clean saucepan.Prepare the garnishes: Soak the noodles in a large bowl of boiling water until pliable, 8 to 10 minutes.
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