Directions
- 1Prepare the chicken thighs by removing the bones and excess skin.
- 2Put the chicken thighs, peeled onion, spring onion whites, peeled carrots, smashed ginger, salt, chicken powder, sugar, turmeric powder, and water into a 3 litre pot.
- 3Bring the mixture to a simmer and make sure to fish out all impurities before seasoning.
- 4Simmer for 1 hour.
- 5Peel the garlic and blitz it all until you have something like shown in the video.
- 6Heat up neutral oil on medium in a frying pan and add the blitzed garlic.
- 7Add a pinch of salt for flavour and when it gets to the colour shown in the video, drain it and make sure to catch that garlic oil at the bottom.
- 8Give it a few minutes for the crispy garlic to air out and then add it back into the oil.
- 9Remove the chicken thighs from the broth and cut them into slices.
- 10Give the broth a final taste and add fish sauce if you need it to be saltier or add more water if it's too salty.
- 11Soak the glass vermicelli in hot water for 5-7 minutes and then drain and rinse in cold water.
- 12Assemble the dish by adding the broth to the soaked vermicelli, followed by the sliced chicken, spring onion greens, coriander, crispy fried shallots, garlic oil, sliced carrots and freshly cracked pepper.
Ingredients
- 200 g glass vermicelli
- 1 kg chicken thighs, skin on & bone in
- 1 whole onion, peeled
- 5 spring onions, whites
- 4 carrots, peeled
- 1 big knob ginger, cut into 4-5 thick slices & smashed
- 1 tbsp salt
- 2 tbsp chicken powder
- 1 tbsp sugar
- 1 tsp turmeric powder
- 3 L water
- 1 fish sauce
- 0.75 bulb garlic, all cloves peeled
- 150 ml neutral oil
- 1 pinch sea salt
- 5 spring onion greens
- 1 handful coriander
- 1 crispy fried shallots
- 1 crispy chicken skin
- 1 sliced carrots
- 1 freshly cracked pepper
Equipment
3 litre potknifechopping boardfood processorfrying panstrainerbowl
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