①Chicken tenderloin should be cut along the white tendon to separate the meat from the tendon. Place the side with the tendon down on the cutting board, hold the tendon, and use the knife to remove the tendon.

②Peel the onion and slice it thinly.

③Boil water(excluding ingredients) in a pot, add the bouillon and the chicken tenderloins(①), and heat over medium heat. Once it boils, cover with a lid and simmer on low heat for around 5 minutes.

④Remove any impurities from the pot, take out the chicken tenderloins(⑥), and let it cool slightly. Once it has cooled, shred it into bite-sized pieces by hand.

⑤Add the onion(②) and all(A) to the same pot, and simmer for 2-3 minutes. Remove from heat and let it cool to room temperature, then chill in the refrigerator.

⑥Insert a bamboo skewer shallowly into the second or third segment from the head of the prawn and pull it toward you to remove the vein. Place the shrimp with shells on into a bowl, lightly rub them with salt to remove any odor and dirt, and then rinse with water.

⑦Boil water(excluding ingredients) in a pot,  add salt (about 1% of the water), sake, and the prawn(④), and boil for around 1 minute. Remove the prawn from the pot and let them cool slightly with the shells on. Leave the tails intact, but remove the heads and shells.

⑧Boil water(excluding ingredients) in a separate pot, add the pho, and cook according to the package instructions. Rinse briefly with water and drain, then place in serving bowls.

⑨Cut the apple into four wedges. Remove the core, and slice it with the skin on into pieces around 5mm wide.

⑩Top the cooked pho with the chicken tenderloins(④), prawns(⑦),  and apples(⑨). Pour the chilled soup(⑤) over it, add a dollop of yuzu kosho, and it’s ready to serve!