👨‍🍳 Instructions

1. 1

   Make the chicken broth: In a large pot, combine the chicken pieces, water, sliced ginger, bruised lemongrass, halved shallots, and smashed garlic cloves. Bring to a boil, then reduce heat and simmer for at least 1 hour, skimming off any foam. Strain the broth, reserving the liquid. Shred the cooked chicken meat and set aside.

   💡 Tip: Using a whole chicken yields a richer broth. You can also roast the chicken pieces before boiling for deeper flavor.
2. 2

   Prepare the noodles: In a bowl, mix the tapioca starch and rice flour with about 1 cup of the warm chicken broth to form a thick, sticky dough. Knead until smooth. Roll out the dough thinly on a floured surface and cut into desired noodle shapes (about 1/4 inch wide).

   💡 Tip: The dough should be pliable but not too sticky. Adjust flour or broth as needed.
3. 3

   Bring the remaining chicken broth back to a simmer in the pot. Add the freshly made noodles and cook for about 5-7 minutes, or until they float and are cooked through. Season the broth with fish sauce, salt, and pepper to taste.

   💡 Tip: Cook the noodles in batches if necessary to prevent them from sticking together.
4. 4

   While the noodles cook, heat the vegetable oil in a small pan over medium heat. Fry the thinly sliced garlic until golden brown and crispy. Drain on paper towels.

   💡 Tip: Watch the garlic closely as it can burn quickly.
5. 5

   To serve, ladle the hot broth and noodles into individual bowls. Top generously with shredded chicken, chopped cilantro, and green onions. Garnish with crispy fried garlic.

   💡 Tip: Serve immediately with lime wedges on the side for squeezing into the soup.