Ingredients

The following ingredients have 6 Servings
  • 3 litres (12 cups) butcher-quality chicken stock
  • 1 chicken (about 1.5kg), rinsed, patted dry
  • 2 lemongrass stalks (white part only), thinly sliced
  • 6 small dried red chillies
  • 2 tsp each coriander seeds and cumin seeds
  • 1 tsp black peppercorns
  • 5 red shallots, coarsely chopped
  • 2 tbsp finely chopped ginger
  • 2 tsp finely chopped fresh turmeric
  • 200 gm dried Vietnamese vermicelli (bun tuoi)
  • To season: fish sauce and lime juice
  • To serve: Chinese chives, coriander and lime wedges
  • For deep-frying: vegetable oil
  • 6 red shallots, thinly sliced on a mandolin
  • 6 garlic cloves, thinly sliced on a mandolin

Instruction

  • Bring stock to the boil over high heat in a very large saucepan, add chicken and lemongrass, and bring back to the boil, then reduce heat to low-medium, simmer for 10 minutes, then turn off heat, cover with a lid and leave to continue cooking chicken in stock until juices run clear when pierced with a skewer (1½ hours). Remove chicken from stock and, when cool enough to handle, tear meat into bite-size pieces. Strain stock, return to saucepan with chicken meat, season to taste and set aside.
  • Dry-roast chillies over medium-high heat until fragrant and toasted (30-40 seconds) and reserve for serving. Dry-roast whole spices in same pan until fragrant (10-20 seconds), finely grind with a mortar and pestle, then add shallots, ginger, turmeric and a pinch of salt and pound to a smooth paste. Reserve.
  • Place noodles in a large heatproof bowl. Cover with boiling water and stand until cooked al dente (2-4 minutes). Drain and leave to cool slightly, then chop with scissors into serving bowls.
  • For fried shallots and garlic, heat 5cm oil in a wok or small saucepan over medium-high heat until it shimmers. Add shallots and stir-fry until golden brown and crisp (1-2 minutes). Remove with a slotted spoon and drain on paper towels, then repeat with garlic. Strain and reserve oil.
  • Heat 1 tbsp reserved shallot oil in a frying pan over medium heat, add shallot paste and stir continuously until fragrant (1-2 minutes). Add to chicken broth, bring to the boil, season to taste with fish sauce and lime juice, then pour into bowls over vermicelli noodles. Scatter with dry-roasted chilli, fried shallots and garlic and herbs, drizzle with shallot oil to taste (see note) and serve with lime wedges.