Prepare the guotie filling and dumplings: In a bowl, combine ground beef, rice wine vinegar, soy sauce, peanut oil, sesame oil, cabbage, shallot, and ginger. Mix well.

Place a small spoonful of the filling in the center of each dumpling wrapper. Pinch the edges together to seal into a crescent shape. Set aside.

Make the pho broth: In a large pot, heat olive oil over medium heat. Add star anise, cloves, cinnamon stick, coriander seeds, and black peppercorns. Sauté for 3–4 minutes until fragrant.

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

Add apple, chicken thighs, chicken broth, and fish sauce. Cover and simmer for 25 minutes. (Ensure the chicken reaches 165°F (74°C) internally.)

Finish the guotie: While the broth simmers, heat peanut oil in a nonstick skillet over medium-high heat. Arrange the dumplings in a single layer. Cover and cook for 1 minute.

Reduce heat to medium-low. Carefully add 1/4 cup water, cover, and cook for 8–10 minutes until water is absorbed and bottoms are golden and crisp. Remove from heat.

Finish the pho: Use tongs to remove the chicken from the broth. Strain the broth through a fine-mesh sieve into a clean pot. Discard solids.

Bring the strained broth to a gentle simmer. Add rice noodles and cook until tender, about 3–4 minutes.

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

Assemble and serve: Ladle pho into bowls and garnish with cilantro and sliced chili pepper if desired. Serve with crispy guotie, fortune cookies, and coconut water.