In a large pot, bring the pho stock concentrates and 5 cups water to a boil. Reduce to a low simmer and place on a back burner.

Peel the carrot and ginger. Slice the carrot into thin matchsticks. Mince or grate the garlic and ginger. Thinly slice the scallions, keeping the whites and greens separate. Finely chop the cilantro, reserving a few leaves for garnish. Cut the broccoli florets into small bite-sized pieces.

Finely mince the shrimp, then crush with the flat of your knife to create somewhat of a paste.

In a large bowl, combine the soy sauce, minced cilantro, scallion whites, garlic, ginger, pork, and red chili flakes (to taste, we used 1/4 teaspoon). Season with salt and pepper.

Assemble the wontons: fill a small bowl with water. Lay the wonton wrappers starchy-side up on a dry work surface. Cover the wonton wrappers with a damp paper towel to keep moist. Working one at a time, place a small amount (1/2 tablespoon) of the pork and shrimp mixture into the center of the wonton. Dip your finger into the water bowl and wet the edges of the wonton wrapper. Fold the wonton into a rectangle, pushing out any air pockets, and press to seal the edges. Fold the corners of the seam side up to meet one another and pinch to close. Use a drop of water to help the corners seal, if necessary. Continue until the filling is used up. Store assembled wontons under the damp paper towel until finished.

When the wontons are ready, bring the pho broth back up to a boil. Working in batches, drop the wontons into the broth for 4 minutes. Remove wontons from the broth with a slotted spoon and set aside. When the last wontons are cooked, drop the, carrot and broccoli into broth and cook for 3-4 minutes, until crisp-tender.

Divide the broth and veggies between bowls, then place the wontons into the broth. Garnish with the reserved scallion greens and cilantro leaves. Enjoy!