Ingredients

• Chicken pieces, bone-in, skin on 1 kg (about 560 g meat)
• Water 2 liters
• Shallots and garlic 6 (90 g) and 5 cloves (20 g)
• Candlenuts 4 (12 g)
• Ground turmeric, ginger and ground coriander 1.5 tsp (4 g), 3 cm (15 g) and 1 tsp (2 g)
• Lemongrass, galangal and makrut lime leaves 2 stalks, 3 cm and 4 leaves
• Vegetable oil 2 tbsp (27 g)
• Salt 1 tbsp (18 g)
• Rice vermicelli 100 g
• Mung bean sprouts 200 g
• Cabbage, finely shredded 150 g
• Eggs, large, hard-boiled 4
• Celery leaves and fried shallots 20 g and 3 tbsp (20 g)
• Lime juice and sambal, to serve 2 limes (40 ml) and 2 tbsp (15 g)

Instructions

1. 1

   Blend the shallots, garlic, candlenuts, turmeric, ginger and coriander to a smooth paste.

2. 2

   Fry the paste in the oil for 5 minutes until fragrant, adding the bruised lemongrass, sliced galangal and lime leaves for the last minute.

3. 3

   Add the chicken, stir to coat, pour in the water and salt, and simmer half-covered for 40 minutes, skimming the surface.

4. 4

   Lift out the chicken, shred the meat and discard the skin, bones and aromatics; keep the broth at a simmer.

5. 5

   Soak the vermicelli in hot water for 5 minutes and blanch the bean sprouts for 30 seconds; drain.

6. 6

   Put vermicelli, sprouts, cabbage, shredded chicken and half an egg in each bowl and ladle over the hot broth.

7. 7

   Top with celery leaves and fried shallots and serve with lime and sambal.