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Ingredients
Method
- 4 bone-in chicken thighs (about 800g)
- 1.5 litres water
- 2 lemongrass stalks, bruised
- 4 makrut lime leaves
- 2cm piece galangal, sliced
- Spice paste: 6 shallots, 4 garlic cloves, 3cm fresh turmeric (or 2 teaspoons ground), 2cm ginger, 4 candlenuts (or macadamias), 1 teaspoon coriander seeds, 1 teaspoon white pepper
- 2 tablespoons neutral oil
- 150g rice vermicelli
- 2 eggs
- 2 cups bean sprouts
- Fried shallots, sliced spring onion, celery leaves, lime wedges and sambal, to serve
- Simmer the chicken in the water with the lemongrass, lime leaves, galangal and 2 teaspoons salt for 40 minutes. Lift out the chicken, strain the broth and shred the meat.
- Blend the spice paste ingredients with a splash of water. Fry in the oil over medium heat for 5 minutes until fragrant, then stir into the broth and simmer for 15 minutes.
- Soak the vermicelli per the packet and boil the eggs for 8 minutes. Fill bowls with noodles, bean sprouts, chicken and halved eggs, ladle over the hot broth and top with fried shallots, spring onion and celery leaves. Serve with sambal and lime.
30 minutes, plus 1 hour simmering
4 serving
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