Chicken fusion Pho(Pho Ga) Friend or Pho

If there were any rules to cooking, the main rule would be,make a delicious dish, rule #2, leave a lasting impression and rule #3, follow rule #1. Pho has been in our Vietnamese culture ever since Buddha was in elementary school (exaggeration) and has been done over countless times. A touch of this, a little extra of that, but without fail, the broth is always made the same. Beef pho, you use beef bones, Chicken pho, you use a chicken or in this case, I used a game hen, which actually turned out better then I thought.
The aroma packs a punch and if done right, you could smell the stock from a few blocks down. However the best sensation after the anticipation is the first slurp of broth followed by your noodles...AHHH don't bring me down from my high... I created this Pho to take part in our foodie community hosted by Ms. Eleanor aka WOKSTAR who asked for us to create our own unique Pho.
Heres the breakdown, a Chicken Pho w/baby corns and pea pods, a fusion without losing its core roots.
Ingredients
Servings 2-4
3.5 quarts of water
1 small cornish game hen
1 large knob of ginger
2 tablespoons of whole dried aniiseeeds(shaped liked a 5star)
2 tablespoons of cardamon seeds
1 large yellow onion
4 sticks of cinnamon
2 centimeter long rock sugar
2 tablespoons of fish sauce
1 cube of pho seasoning (If you had this,no need for MSG)
a handful of baby corn/peapods
1 pack of Pho Noodles known as Banh Pho Tuoi
Garnishments
Cilantro
Onions
Basil
Red Onions
Fresh bean sprouts
Lime
Method for cooking
Slice your ginger knob in 2-3 pieces
Slightly grill over the fire
Bring a pot of water to a boil 3.5quarts
Add your cornish hen
add all of the seasoning minus the vegetables
Allow your hen to cook all the way through roughly 45 minutes to an hour
Pick the hen out of the broth,slice the meat off saving the bones.
Throw your bones back in the broth, and simmer for another 2 hours
Watch your broth for the soup base will evaporate,add more water to maintain your 3.5 quarts of water.
Taste and adjust your seasonings accordingly.
Once done make sure to clean out your broth by scooping out the seasonings,bones,ginger etc...
Now add your vegetables,once they are soft/cooked you are done

Cook your noodles and you are ready to serve
 Don't forget your hoisin sauce and our all purpose Siracha sauce
(Please note to scoop out the dirty skim from the broth while simmering it will have a brownish/grayish look to it)