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Dry toast the cinnamon, coriander seeds, star anise, and cloves
Add water, 4 chicken thighs, 1 yellow onion halved, 1 hand of ginger halved, the toasted spices, rock sugar, and fish sauce to a pot then bring to a boil then allow to simmer until the chicken is fully cooked.
While the broth is simmering, mince up some garlic(about 8 cloves or to taste).
Then heat up ½ cup of neutral oil and add in the minced garlic and cook until the garlic is lightly toasted, essentially making garlic oil.
Remove the garlic oil from heat and set aside.
To make the sauce: add 1 tbsp oyster sauce, 1 tbsp soy sauce, 1 tbsp honey, 2 tsps chili flakes, and 2 tbsps of the garlic oil you set aside to a bowl. Whisk to combine.
Boil some pho noodles following the instructions on the packet.
Strain out your broth into a separate container making sure to keep the chicken thighs for assembly.
Assembly: put the cooked pho noodles into a bowl, slice the chicken thighs from the broth and arrange on top of the noodles, add some fresh herbs of your choice(I used Thai basil and green onion) then spoon your sauce on top. Keep broth in a separate bowl to sip on the side.