Back to 4 servings Broth 2 lb bone-in, skin-on chicken thighs, skin removed; bones used for the broth 2 tsp kosher salt, for seasoning the chicken 2 tbsp vegetable oil, for searing 8 cups chicken stock, unsalted or low-sodium; homemade is best 1 stalk lemongrass, bruised, cut into 3 pieces 3 kaffir lime leaves, crumpled Spice paste 1 cup shallots, chopped 5 cloves garlic, chopped 1 inch fresh ginger, chopped 1 tbsp macadamia nuts, stand-in for candlenuts 0.5 tsp ground turmeric 1.5 tsp ground coriander 0.5 tsp ground white pepper 0.5 cup coconut milk, added to the paste 3 tbsp vegetable oil, for frying the paste Serving 12 oz rice vermicelli 4 large eggs, hard-boiled, halved 2 cups fresh bean sprouts fried shallots, to garnish cilantro, chopped, to garnish lime, cut into wedges, to serve sambal oelek, to serve
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1 Step 1: Season the chicken thighs with salt and let them rest at room temperature for 30 minutes.2 Step 2: Warm the oil in a big pot over medium-high heat. Brown the chicken for 2 to 3 minutes on each side until golden. Pour in the chicken stock and 8 cups of water, then add the lemongrass and lime leaves. Bring the liquid to a simmer, drop the heat to medium, and cook for 30 minutes, scooping off any foam that rises. The chicken is done when a thermometer reads 165°F (74°C) and the juices are clear.3 Step 3: Lift out the chicken, strain the broth, and keep it warm. Once the chicken is cool enough to handle, pull the meat from the bones and shred it into bite-sized pieces.4 Step 4: Blend the shallots, garlic, ginger, macadamia nuts, turmeric, coriander, white pepper and coconut milk in a blender until smooth, adding a splash of stock if it will not move.5 Step 5: Heat the 3 tablespoons of oil in a large pot over medium-high. Add the blended paste and stir-fry it for about 5 minutes. Lower the heat to medium-low and continue cooking for another 2 minutes or so, until the paste is fragrant and a layer of oil separates and gathers at the edges.6 Step 6: Stir the strained broth into the paste, bring to a gentle simmer and cook 2 minutes. Season with salt to taste.7 Step 7: Soak the rice vermicelli in hot tap water for 5 minutes until tender, then drain and rinse with cold water.8 Step 8: Boil the eggs for 7 minutes, then transfer to an ice bath, cool and peel. Halve them.9 Step 9: Divide the noodles among bowls, top with shredded chicken and bean sprouts, ladle over the hot broth, and add an egg half. Garnish with fried shallots and cilantro, and serve with lime wedges and sambal oelek.getsaucepan.com/r/9bbab1b2-0d20-5605-a5ee-1aa24f5c566f
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