Directions
- 1Remove bones from chicken thighs and chop off excess skin.
- 2Put chicken pieces into a 3 litre pot with cold water.
- 3Add aromatics (2 peeled white onions, 5 spring onions whites, 4 peeled carrots, a big knob of ginger cut into 4-5 thick slices and smashed) into the pot.
- 4Bring to a simmer and before seasoning make sure to fish out all the impurities.
- 5Add 1 tbsp salt, 2 tbsp chicken powder, 1 tbsp sugar, and 1 tsp turmeric powder.
- 6Simmer for 1 hour.
- 7Prepare the garlic oil: In a food processor, blitz ¾ of a big bulb of garlic until you have something like a paste.
- 8Heat up neutral oil in a pan on medium heat, add the garlic paste, and a pinch of salt.
- 9When garlic turns golden brown, drain it through a strainer into a bowl, making sure to catch the garlic oil at the bottom.
- 10Let it air out for a few minutes, and add it back into the oil.
- 11Remove chicken thighs from broth and cut into slices.
- 12Give the broth a final taste and add fish sauce if needed, otherwise add more water if too salty.
- 13Meanwhile, soak 200-300g glass vermicelli in hot water for 5-7 minutes and drain.
- 14Assemble the dish: Add the noodles to a bowl.
- 15Add broth, sliced chicken, chopped spring onion greens, coriander, crispy fried shallots, garlic oil, sliced carrots, and cracked pepper.
Ingredients
- 200 g glass vermicelli
- 1 kg chicken thighs, skin on & bone in
- 1 whole white 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
- 0 fish sauce
- 0.75 bulb garlic, all cloves peeled
- 150 ml neutral oil
- 1 pinch sea salt
- 0 spring onion greens
- 0 coriander
- 0 crispy fried shallots
- 0 crispy chicken skin
- 0 cracked pepper
Equipment
3 litre potknifecutting boardfood processorfrying panstrainerbowlkettle
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