Prep the ingredients per the instructions above.

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

Fill the dumplings: Place a spoonful of the mixture into the center of each dumpling wrapper. Wet the edges with water, fold, and press to seal.

Cook the dumplings: In a non-stick skillet, heat a small amount of peanut oil over medium heat. Add the dumplings in a single layer and fry until the bottoms are golden brown.

Carefully add ¼ cup water to the skillet and immediately cover with a lid. Steam for 3–4 minutes or until the water has evaporated and dumplings are cooked through. Remove and set aside.

Make the pho broth: In a large pot, heat olive oil over medium heat. Add star anise, cloves, smashed cinnamon stick, crushed coriander seeds, black peppercorns, ginger, red onion, and Fuji apple. Sauté for 3–4 minutes to release aromas.

Add chicken thighs and chicken broth to the pot. Bring to a gentle boil, then reduce to a simmer for 25–30 minutes.

Remove the chicken thighs and shred with a fork. Strain the broth to remove solids and return the broth to the pot.

Stir in fish sauce, and season with salt and black pepper to taste.

Prepare the rice noodles: Cook rice noodles according to package instructions. Drain and divide into bowls.

Top noodles with shredded chicken, pho broth, fresh cilantro, and sliced red chili pepper (if using).

Serve the pho with guotie dumplings with coconut water and fortune cookies.