Into a stockpot, add 2 quarts of chicken stock and 1 quart of water.

Place the stockpot over medium-high heat.

Into the pot, add 2 cinnamon sticks, 4-star anise pods, 2 whole cloves, 3 tablespoons of Worcestershire sauce, 2 ounces of 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 boil. Then simmer for about 15-20 minutes to let the aromatics infuse.

Strain the broth to remove the spices and aromatics, then return the liquid to the pot. Keep warm over low heart.

Prep the noodles: In a separate pot of water bring to a boil. Blanch the pho noodles for 30-60 seconds (or according to the directions on the package) until tender. Drain and divide the fresh Pho noodles between the two bowls.

Add slices of chicken to each bowl.

Ladle hot brother into two serving bowls over the noodles.

Divide the sprigs of parsley (or basil), cilantro, and mint into the bowls.

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