Cook Noodles

1. Soak the dried rice noodles in hot tap water for 10 minutes. They will soften just a bit, and become more opaque. Drain the noodles.
2. Simultaneously. bring a separate pot of water to a boil.
3. Bring 2 quarts of water to boil
4. Add noodles, stir occasionally to prevent sticking and burning
5. Cook until the noodles are done (2-3 minutes)
6. Once the noodles are done, drain the noodles into a food colander and rinse them thoroughly with cold water until the water runs clear.

Carve the Chicken

1. To prepare the parboiled chicken, you will need to carve it. Please see [this YouTube] tutorial on how to carve your chicken (start at 1:47 mark)

Make the Ginger Scallion Sauce

1. Slice 2 bunches of scallion
2. Mince 2 tbsp worth of Hawaiin Ginger, peeled
3. In a small saucepan, preheat the pan with 3 tbsp of avocado oil on low heat for 30 seconds
4. Add minced ginger to the saucepan and cook for 30 seconds
5. Add sliced scallions to the saucepan and cook for 1 minute
6. Take the saucepan off heat
7. Add ½ tsp fish sauce
8. Add ¼ tsp rice vinegar
9. Add a soft pinch of kosher salt
10. Add 1 tsp of lemongrass paste [ or 2 tsp of fresh lemongrass minced]
11. Mix thoroughly before serving

Prepare the Garnishes

1. Slice 2 bunches of scallion
2. Rinse and clean 16 oz. of mung bean sprouts- to get them crispy, soak them in cold water for 5 minutes prior to serving
3. Cilantro is kept whole

Assembly

1. In a large soup bowl, first, start with your pho noodles to a bowl
2. Garnish with parboiled chicken parts
3. Ladle boiling broth into the bowl.
4. Garnish bean sprouts, cilantro, and scallion
5. Garnish chicken parts with ginger-scallion sauce or serve on the side.