Bring beef feet to fully boil for 5 minutes, rinse, and place in 3.5 quart water

Char the onion and ginger, then drop them into the pot, adding the pho spice pouch as well

Cook for 20 minutes at least, skimming off fat as needed

Season with fish sauce and rock sugar (regular sugar works as well, if you don’t have rock sugar)

In a bowl, mix spices, chives, agar powder, starch and ground chicken

On a separate pot, bring enough water to simmer, seasoned with salt and fried garlic

Shape chicken paste into balls and drop them into the pot. Turn up heat, and cook until floating

With slotted spoon, remove meatballs into ice bowl, stir

For serving, cook rice noodle and have a slice of lime and/or basil ready

Place rice noodle on a serving bowl, top with meatballs, pour in broth, and serve meatballs soup with Sriracha, Hoisin if not Kecap Manis (Indonesian sweet soy sauce), squirts of lime juice as well basil