How to make it
5 steps. Take it one step at a time.
Place shallots, garlic, turmeric, and candlenuts
Place shallots, garlic, turmeric, and candlenuts in a blender or food processor. Process into a smooth paste. If needed, add a small splash of oil to help the blades move.
Heat a tablespoon of oil
Heat a tablespoon of oil in a large pot. Sauté the spice paste with lemongrass, galangal, and kaffir lime leaves over medium heat for about 5 minutes until fragrant and the color deepens.
5 minAdd the chicken pieces and water
Add the chicken pieces and water to the pot. Bring to a boil (100°C / 212°F), then reduce heat to a simmer. Cook for about 30 minutes or until the chicken is fully cooked and tender.
30 minRemove the chicken from the broth
Remove the chicken from the broth. Once cool enough to handle, shred the meat and discard the bones. Return the shredded meat to the soup or keep aside for serving. Season the broth with salt and sugar to taste.
Divide the soaked rice vermicelli
Divide the soaked rice vermicelli into bowls. Ladle the hot soup and chicken over the noodles. Top with fresh garnishes like cabbage, sprouts, and eggs.
A little kitchen wisdom
For the most authentic flavor, use a whole chicken cut into pieces to make a richer broth. Don't skip the fried shallots and fresh lime juice at the end, as they provide essential crunch and acidity.
