Ingredients

For the broth:

• 1.5 lb chicken thigh (skin and bones less)
• 2.0 lb chicken bones
• 1 tbsp salt
• 1 medium rock sugar
• 1 whole medium white onion (skin removed)
• 1 medium ginger (skin removed, sliced)
• 1-2 tbsp fish sauce
• 1 tbsp chicken bouillon

For the noodle bowls:

• 1 medium block Cha Lua (julienned)
• 3 eggs (beaten)
• 1 bundle Vietnamese coriander (sliced)
• Shrimp paste - Mam Tom
• Rice vermicelli noodles (bun)
• Black pepper
• Sambal (spicy chili sauce)

Procedure

1. In a large 6 qt pot, add chicken bones, chicken thigh, rock sugar, salt, ginger, and the white onion. Fill water until the meat is fully covered and bring to boil over high heat.

2. Once boiling, remove the impurities and foam from the top of the broth. Lower the heat to a simmer and allow to cook on low for 20 minutes.

3. Remove the chicken thighs from the broth and allow to cool in a large bowl of cool water. This will prevent the outer part of the chicken from drying. Allow the chicken bones and broth allow to cook for another 40 minutes.

4. Once the chicken thighs have cooled, pat them dry and shred into thin strips. Store in a separate container for now.

5. After 40 minutes of additional cooking for the broth, use a strainer and discard bones, ginger and onion from the broth. Add fish sauce and chicken bouillon. Taste and adjust as needed.

6. In a separate bowl, beat 3 eggs and add splash of fish sauce. Cook them on a pan making thin layers each time. Remove from heat and julienne the thin egg omelettes. Set aside.

7. Cook your rice vermicelli according to package instructions.

8. Assemble your noodle bowls with rice vermicelli, Vietnamese pork ham julienned, julienned egg strips, shredded chicken, Vietnamese coriander, and black pepper. Ladle in the chicken broth and serve with spicy chili sauce (sambal) and shrimp paste (mam tom).