Bring the water to a boil and add the Weipa to make the soup. Poach the chicken meat in the soup while skimming off any scum. When the chicken is cooked through, remove it from the soup.
Add the fish sauce and salt. Taste and adjust.
Cook the pho noodles following package instructions. Rinse the cooked noodles in cold water well. (This will firm them up.)
Cut the cooked chicken into bite-sized pieces. Blanch the bean sprouts.
Put the noodles in a bowl, add the chicken and other ingredients on top and pour the soup over. Add coriander leaves (or other toppings) to taste.
The noodles are slippery and good.
Story Behind this Recipe
I received some pho noodles as a gift, so I tried making a pho soup. When I had this at a restaurant I thought the seasoning was a bit on the strong side...but when I made it at home it came out rather like salt-flavored wonton soup.
Poach the chicken thigh meat with the skin on to extract more flavor for the soup. If you don't like the skin though, please remove it. You can use green onion, onion, mizuna and so on as the green topping. Add some lemon or yuzu for a refreshing taste.