Into a stockpot add chicken stock and water.

Place the stockpot over med-high heat.

Into the pot add cinnamon sticks, star anise pods, whole cloves, Worcestershire sauce, fish sauce, one medium onion cut into thin slices, carrot ribbons, and two stalks of green onion thinly sliced.

Continue to stir and cook until the mixture begins to steam and continue to cook for an additional five minutes.

Divide the fresh Pho noodles between the two bowls. 

Ladle Pho soup into two serving bowls over the noodles.

Add slices of chicken into each bowl.

Divide the sprigs of parsley, cilantro, and mint into the bowls.

Divide the red pepper flake into each bowl, and top with green onion, slices of jalapeño and bean sprouts.