Hard boil shrimp, remove shells.

Slice cuttlefish and white fish (if using) into small pieces.

If using basil clams, prepare them.

Use the water from boiling seafood to create the broth.

Add chicken bones and halved, fried onion to the broth.

Add field mushrooms to the broth.

Add black cardamom, green cardamom pods, cinnamon, star anise, coriander seeds, sea salt, fennel seeds, and cloves to the broth.

Simmer the broth for 40 minutes.

Dip pho noodles in boiling water to soften and clean them.

Place noodles in a deep bowl.

Ladle broth over the noodles.

Add the boiled seafood to the bowl.

Garnish with coriander and onions.