In a large pot, add the chicken (or brisket), chicken broth, quartered onion, ginger, star anise, cinnamon stick, and fish sauce. Bring to a boil, then reduce heat and let simmer for 30 minutes.

Cook the Noodles

Cook the rice noodles according to package instructions. Drain and set aside.

Assemble the Pho

Remove the meat from the broth, slice it thinly, and return it to the pot. Serve the broth over the cooked noodles, topped with fresh basil, bean sprouts, and lime wedges.

Fried Spring Roll Preparation

Prepare Filling

In a bowl, mix together ground pork, grated carrot, shredded cabbage, minced garlic, and soy sauce.

Roll the Spring Rolls

Place a tablespoon of filling in the center of a spring roll wrapper, fold the sides over the filling, and roll tightly. Seal the edge with a little water.

Fry the Spring Rolls

Heat oil in a deep frying pan over medium heat. Fry spring rolls until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.

Vegetable Sticks and Dip Preparation

Prepare the Dip

In a small bowl, mix mayonnaise with soy sauce to create the shoyu mayo dip.

Prepare Vegetable Sticks

Cut cucumber, carrot, and celery into sticks and serve with the shoyu mayo dip.