Equipment
Ingredients
Spice Paste (Bumbu)
- 100 g shallots, roughly chopped
- 25 g garlic, peeled
- 15 g fresh turmeric, peeled and roughly chopped
- 15 g fresh ginger, peeled and roughly chopped
- 4 g coriander seeds, toasted
- 30 ml vegetable oil
Broth and Chicken
- 1000 g whole chicken legs, bone-in, skin-on
- 2000 ml water
- 2 lemongrass, bruised and tied in knots
- 4 makrut lime leaves, torn slightly to release oils
- 15 g salt, plus extra to taste
- 5 g sugar
Noodles and Garnishes
- 150 g rice vermicelli noodles, dried
- 4 eggs, whole
- 100 g green cabbage, finely shredded
- 100 g mung bean sprouts, rinsed and drained
- 10 g fresh cilantro, roughly chopped
- 20 g crispy fried shallots, store-bought or homemade
- 2 lime, cut into wedges
Nutrition (per serving)
Method
Place shallots, garlic, turmeric, ginger, coriander seeds, and vegetable oil in a food processor. Blend until a smooth paste forms. If necessary, add a splash of water to help the blades catch.
Transfer the spice paste to a large heavy-bottomed pot over medium heat. Cook, stirring constantly, until the raw smell of garlic dissipates, the color deepens, and the oil begins to separate from the solids.
Add the bruised lemongrass, makrut lime leaves, chicken legs, water, salt, and sugar to the pot. Stir gently to incorporate the spice paste into the liquid and bring to a rolling boil.
Reduce the heat to low. Partially cover the pot and simmer gently. Periodically skim off any scum or foam that rises to the surface to ensure a clean broth. Cook until the chicken is tender and reaches a safe internal temperature of 74°C/165°F.
Carefully remove the chicken legs using a slotted spoon and transfer them to a clean cutting board to cool slightly. Once cool enough to handle, discard the skin and bones, and shred the meat into bite-sized pieces. Set aside.
While the chicken cools, prepare the rice vermicelli by pouring boiling water over the noodles in a heatproof bowl. Let them sit until tender, then drain thoroughly and rinse with cold water to stop the cooking process.
Boil the eggs in a small saucepan of water. For a firm white and a slightly jammy yolk, cook for 7 minutes. Transfer immediately to an ice bath, peel, and cut in half lengthwise.
Divide the drained rice vermicelli, shredded green cabbage, mung bean sprouts, and shredded chicken evenly among four deep serving bowls.
Bring the broth back to a simmer. Taste and adjust seasoning, keeping in mind the plain noodles will dilute the flavor slightly. Ladle the boiling broth generously over the arranged ingredients. Top with the halved boiled eggs, chopped cilantro, and crispy fried shallots. Serve immediately with lime wedges on the side.
Chef's Notes
- Fresh turmeric stains heavily; wear gloves or handle carefully, and wash your food processor immediately after blending the bumbu.
- Ensure you use separate cutting boards for the raw chicken and fresh garnishes to maintain strict food safety and prevent cross-contamination.
- For a pristine, restaurant-quality clear broth, blanch the raw chicken legs in boiling water for 3 minutes, rinse them under cold water, and then add them to the sautéed base.
- Adjust the final seasoning of the broth after shredding the chicken. The starches and residual water from the noodles and vegetables will significantly dilute the perceived saltiness in the bowl.
Storage
Refrigerator: 4 days — Store broth and garnishes in separate airtight containers. Noodles do not keep well in the broth.
Freezer: 3 months — Freeze the broth and shredded chicken only. Do not freeze boiled eggs, noodles, or fresh vegetables.
Reheating: Reheat broth on the stovetop until boiling, then pour over chilled garnishes and noodles in serving bowls.
