Make the Guotie Filling: In a bowl, mix ground beef, rice wine vinegar, soy sauce, peanut oil, sesame oil, shredded cabbage, chopped ginger, and shallot.

Make the Dumplings: Place a small portion of the meat mixture in the center of each dumpling wrapper.

Pinch opposite sides of the dough together to seal, forming a crescent shape. Set aside.

Make the Pho Broth: Heat olive oil in a pot over medium heat. Sauté star anise, cloves, cinnamon stick, coriander seeds, and black peppercorns until fragrant, about 3–4 minutes.

Add ginger and onion and cook for about 4 minutes, stirring occasionally.

Add the apple, chicken thighs, chicken broth, and fish sauce. Cover and simmer for about 25 minutes.

Finish the Guotie: Heat peanut oil in a nonstick skillet over medium-high heat.

Place guotie in a single layer in the skillet. Cover and cook for 1 minute.

Reduce heat to medium-low, carefully pour in water (it may spatter), and cook covered until the water is absorbed and the dumpling bottoms are golden and crisp, about 8–10 minutes. Remove from heat.

Assemble the Pho: Transfer the chicken from the broth to a plate. Strain the broth into a clean pot, discarding solids.

Add rice noodles to the broth and let sit until tender, about 3–4 minutes (or follow package instructions).

Shred the chicken using two forks and return it to the broth. Season with salt and pepper to taste.

Serve: Portion the pho into bowls and garnish with cilantro and sliced chili pepper (if desired). Serve alongside guotie, fortune cookies, and chilled coconut water.