Ingredients

Makes 6 bowls

For the stock:

• 4 lb farm chicken (Ga Di Bo)
• 1 medium ginger (cut into thick slices)
• 1 whole onion (halved)
• 1 tbsp salt
• 1 medium rock sugar

For the fried shallots:

• 4 shallots (sliced thin)
• 1/2 cup oil

To season the broth:

• 2 tbsp fish sauce
• 1 tbsp sugar
• 1/2 tbsp MSG

To serve:

• 3 x 3.5 oz bean thread noodles/vermicelli
• Vietnamese coriander
• green onions
• black pepper
• chili oil
• limes

To make the stock:

1. In a 8 qt pot, add all the ingredients listed under “for the stock”. Fill the pot with water and bring to boil over high heat.

2. Once the water is boiling, reduce the heat to simmer. Remove the impurities that float to the top of the broth. Allow to simmer for 1 hour.

3. In the meantime, prep your bean thread noodles by soaking them in warm water for 5-8 minutes or until softened. Drain and set aside.

4. In a small pot, add the 1/2 cup oil over medium high heat. Once the oil is hot, add your shallots and allow to cook over medium until golden - 8 to 10 minutes. Be careful not to burn it! Use a mesh strainer to scoop the shallots out and allow to cool on a plate with a paper towel. Once the shallots cool, they should crisp up.

5. Once the chicken is done cooking, remove the chicken from the pot and allow to cool in a container with cold water and ice. This will help tighten the meat and skin.

6. Once cooled, slice or shred the chicken meat and store in a separate container.

7. Discard the fat that floats at the top of the broth. Add all the ingredients listed under “to season the broth”. Taste and adjust to your liking.

8. To serve, add bean thread noodles, shredded chicken meat, green onions, Vietnamese coriander, fried shallots, and black pepper to each bowl.

9. Ladle the boiling broth over the noodles and that should cook the bean thread noodles. The broth has to be BOILING for this to work. Serve hot with a side of chili oil and limes.