Back to 6 servings broth 1 whole chicken, 3 to 4 pounds, or 6 bone-in thighs plus 1 breast 2 tablespoons vegetable oil 1 medium yellow onion, quartered, plus 1 more cut into chunks 2 tablespoons garlic, 10 cloves, sliced thin 2 medium shallots, sliced into rounds 3 slices ginger, 1/4 inch thick, lightly smashed 1 stalk lemongrass, bruised and roughly chopped 4 kaffir lime leaves, crushed by hand 1 handful cilantro stems, bruised, roots too if available 5 quarts water, cold 2 tablespoons fish sauce 2 tablespoons soy sauce 1 teaspoon sugar 2 tablespoons kosher salt, plus more to taste noodles 200 g white rice flour 200 g tapioca flour, plus extra for dusting 1.75 cups boiling water garnish 2 scallions, sliced on the bias 2 bird's eye chilies, minced, optional fresh cilantro, leaves and tender stems fried garlic and fried shallots lime, wedges chili oil or sriracha, optional
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1 Step 1: Heat the vegetable oil in a pan over medium heat and add the sliced garlic. Stir often until it turns golden, roughly 4 minutes, then lift it out onto paper towels. Save the oil in the pan.2 Step 2: Raise the heat to medium-high and add the shallot rounds to the garlic oil. Fry until they turn light golden, 3 to 4 minutes, watching them closely since they burn fast. Transfer to paper towels to drain and keep the flavored oil.3 Step 3: Set a dry skillet over heat and lay in the onion quarters and ginger slices. Sear each cut side for about 2 minutes, until blackened in patches. You can skip this, but it adds a deeper flavor.4 Step 4: Warm 3 tablespoons of the saved oil in the stockpot over medium heat. Add the chunked onion, the charred onion and ginger, lemongrass, lime leaves, and cilantro stems with a pinch of salt. Stir now and then until everything softens, about 7 minutes.5 Step 5: Put the chicken into the pot and pour in 5 quarts cold water. Stir in 2 tablespoons salt, the fish sauce, soy sauce, and sugar. Bring to a simmer and scoop off the foam that rises. Partly cover the pot and keep it at a gentle simmer for 1 1/2 to 2 hours. The chicken is done when the thickest part of the thigh reads 165°F (74°C) on an instant-read thermometer, the juices run clear, and the meat pulls away from the bone with little effort.6 Step 6: Lift the chicken out and let it cool until you can handle it. Strip the meat off the bones and shred it, throwing away the skin and bones.7 Step 7: Let the broth boil uncovered for about 30 minutes. Strain out all the solids, then add more salt to taste. Keep the broth hot.8 Step 8: Combine 200 g rice flour and 200 g tapioca flour with the boiling water in a bowl or stand mixer, mixing until it forms a damp, ragged ball. Knead about 4 minutes, sprinkling in the leftover flour as needed, until the dough is smooth and pliable.9 Step 9: Cut the dough into 8 equal pieces. Press each into a flat disc, then roll it out into a thin sheet, about 1/8 inch thick and 6 inches long.10 Step 10: Slice each sheet into strips about 1/4 inch wide. Toss them lightly in rice flour and cover with a damp towel to keep them from drying.11 Step 11: Bring the broth to a hard boil and drop in the noodles. Stir them gently and as little as possible. They are ready once they float, in about 1 to 2 minutes.12 Step 12: Spoon the noodles and shredded chicken into bowls and ladle the hot broth on top. Finish each bowl with scallions, cilantro, fried garlic, fried shallots, chilies, and a squeeze of lime.getsaucepan.com/r/9534b09d-b393-558c-b9d3-0747dea2c86d
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