Prepare the Guotie Filling & Dumplings: In a bowl, combine ground beef, rice wine vinegar, reduced-sodium soy sauce, peanut oil, sesame oil, shredded cabbage, chopped shallot, and chopped fresh ginger. Mix until well combined.

Place a small spoonful of the meat mixture in the center of each dumpling wrapper.

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

Make the Pho Broth: In a large pot, heat extra-virgin olive oil over medium heat.

Add star anise, whole cloves, smashed cinnamon stick, crushed coriander seeds, and black peppercorns. Sauté for 3–4 minutes until fragrant.

Add the sliced fresh ginger and coarsely chopped red onion; cook for about 4 minutes, stirring occasionally.

Add quartered Fuji apple, boneless chicken thighs, chicken broth, and fish sauce. Cover and simmer for about 25 minutes. (Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.)

Finish the Guotie: Meanwhile, heat peanut oil in a nonstick skillet over medium-high heat. Arrange the prepared dumplings in a single layer. Cover and cook for 1 minute.

Reduce heat to medium-low, carefully pour in 1/4 cup water (watch for splatters), and cover. Cook until the water is absorbed and the dumpling bottoms are golden and crisp, about 8–10 minutes. Remove from heat.

Finish the Pho: Using tongs, transfer the chicken thighs from the broth to a plate. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids (spices, apple, ginger, and onion).

Bring the strained broth back to a gentle simmer. Add rice noodles and let them cook until tender (about 3–4 minutes, or according to package instructions).

Shred the chicken using two forks and return the shredded chicken to the broth. Adjust seasoning with salt and pepper to taste.

Assemble and Serve: Ladle the pho into bowls and garnish with fresh cilantro and sliced red chili pepper, if desired. Serve the chicken pho alongside the crispy ground beef guotie. Present 2 fortune cookies as a dessert. Pour cold coconut water into glasses to complete the meal.