Optional extras: lime wedgesthinly-sliced chili peppers
Prepare the broth ingredients: Peel then slice the ginger into 4 or 5 coins. Smack with the flat side of a knife or meat mallet; set aside. Thinly slice the green parts of the green onion to yield 2 to 3 tablespoons; set aside for garnish. Cut the leftover sections into pinkie-finger lengths, bruise, then add to the ginger.Coarsely chop the leafy tops of the cilantro to yield 2 tablespoons; set aside for garnish. Set the remaining cilantro sprigs aside.
Toast the broth ingredients: In a 3- to 4-quart pot, toast the coriander seeds and clove over medium heat until fragrant, 1 to 2 minutes. Add the ginger and green onion sections. Stir for about 30 seconds, until aromatic.
Add the broth and bring to a simmer: Slide the pot off heat, wait 15 seconds or so to briefly cool, then pour in the broth. Return the pot to the burner, then add the water, cilantro sprigs, chicken, and salt. Bring to a boil over high heat, then lower the heat to gently simmer for 30 minutes.
While the broth simmers, soak the rice noodles in hot water until pliable and opaque. Drain, rinse, and set aside.
Remove the chicken from the broth once cooked: After 5 to 10 minutes of simmering, the chicken should be firm and cooked through (press on it and it should slightly yield).Transfer the chicken to a bowl, flush with cold water to stop the cooking, then drain. Let cool, then cut or shred into bite-size pieces. Cover loosely to prevent drying.
Strain the broth: When the broth is done, pour it through a fine-mesh strainer positioned over a 2-quart pot; line the strainer with muslin for super clear broth. Discard the solids. You should have about 4 cups. Season with fish sauce and sugar (or maple syrup), if needed, to create a strong savory-sweet note.
Finish the pho: Bring the strained broth to a boil over high heat. Put the noodles in a noodle strainer or mesh sieve and dunk in the hot broth to heat and soften, 5 to 60 seconds. Lift the noodles from the pot and divide between the 2 bowls. Lower the heat to keep the broth hot while you arrange the chicken on top of the noodles and garnish with the chopped green onion, cilantro, and a sprinkling of pepper. Taste and adjust the broth’s saltiness one last time and serve.
If the chicken isn't quite cooked through when you begin to shred it, just split it into a few pieces and put it back in the broth for another few minutes until cooked through.
In a large heavy skillet heat the oil over medium high. Add the garlic, shallot, and ginger along with the red pepper flakes. Reduce heat to medium low and saute until fragrant, about 5 minutes. Add in half the collards and half the salt. Saute until starting to wilt and then add in the other half of the collards along with the rest of the salt. Continue to cook until wilted but still bright green. Stir in the lemon juice.
Increase the heat to medium high and stir in the water or broth. Make nests in the collards for your eggs. I usually do one per person. Divide the butter between the eggs and put a pat in each little nest you've made for the eggs. When the butter melts crack each egg into the hole in the collards and sprinkles the feta on top of it all. Simmer until the white is just set and the yolk is still runny. Remove from heat, crack some pepper over the top and serve hot!