The rice vermicelli in this recipe is not the one you have with the bbq skewer. It is a thinner noodle that looks like angle hair and is not chewy. It has a bit of firmness when you bite into it. Check out this Google search in order to have a better understanding of what you need.
- 1 pc radish
- 2 pcs onions
- 6 cloves garlic
- 1 tbsp garlic minced
- 1 tbsp ginger minced
- 1 tsp chili minced
- 1 tbsp sugar
- 2 tbsp lime juice or vinegar
- 2 tbsp warm water
- 2 tbsp fish sauce
First clean the chicken well, keeping it as a whole; place in a large and deep pot
Quarter the onions, crush the ginger slightly, and peel and cut the radish into large chunks
Add garlic and the above to the pot with chicken, fill the water to cover the chicken, or about 4 to 6 bowls of water. Add 1 tbsp of salt
Set the heat to high and let the water boil for 15 minutes. Then, lower the heat down to low and let the broth simmer for another 1 hour – 1hour and a half
Once the broth has been simmered, take the chicken out and let cool before shredding or chopping. Season the broth with more salt and a bit of sugar to obtain the desired flavour, and continue to simmer until serving. You can either remove all the vegetables in the broth or keep them there to enhance the flavour.
Cook the rice vermicelli in boiling water to soften. Rinse in cold water to prevent it from sticking together. Set aside
Finely chop green onion and cilantro and set aside for garnish
For the dipping sauce: Except for fish sauce, mix everything together. Then add fish sauce last. Adjust the taste by adding more fish sauce or lime juice or sugar until you have a sweet and sour and salty sauce.
Plating: Add noodles to the bowl first, then shredded chicken, then the herb garnish, then pour in the hot broth. Adjust the taste with the dipping sauce while eating.