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Ingredients: (makes 4 bowls)
800 g phd (flat rice noodles)
400 g chicken thigh
300 g chicken bones
1 root ginger, 1 shallot
40 g coriander, green onion and kaffir lime leaves (or lemon leaves)
Fish sauce, salt, and msg to taste
Condiments: lime, chili, pepper, vinegar, chili sauce
Preparation:
1. Dress chicken bones, break shinbones (if any), and place in a pot with 3 liters of water. Bring to a boil and skim off the bubbles. Roast and crush the shallot and ginger, add to the pot, reduce heat, and simmer.
2. After 90 minutes, the fat should rise to the surface. Add the chicken along with a dash of salt. Boil for 15-20 minutes until the chicken floats; remove, and let cool. Use a sharp knife to separate the meat from the bones and continue to simmer the bones. The cooked flesh should weigh about 120-130g.
3. When the broth boils off to around 1.5 liters, or enough for four bowls, filter the broth and remove the bones. Add fish sauce and msg to taste and continue boiling.
4. Rinse the coriander, green onion and kaffir lime leaves. Cut off the white part of the onion (about 7-8cm long) and blanch in the boiling broth. Dice the green part along with the coriander. Remove the central rib of the lime leaves and slice into tiny strings.
Cooking:
2. Serve very hot. Each person can add condiments individually to taste.
1. Place phd into a bamboo or mesh sieve, dip in hot water (50-60°C), stir to separate the noodles, and drain. Distribute equally among four large bowls. Cut chicken across the grain into medium slices and place on top of the noodles. Add vegetables and ladle boiling broth into bowls so that the chicken and noodles are covered.
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