rice vermicelli, (cook according to the product packaging) or substitute with white rice and serve it on the side.
chopped green onions
chilli sauce or sambals
Spice Paste: place garlic, shallots, candlenut, ginger, turmeric, coriander seeds, 1 tablespoon of oil, and 1-2 tablespoon of water into a food processor. Blend until smooth. Set aside.
Stir Fry the Paste: In a skillet, heat 2 tablespoon of oil over high heat. Cook the spice paste along with kafir lime leaves, galangal, and lemongrass until fragrant and paste is cooked and beginning to separate from the oil, about 4-5 minutes
In a large stock-pot, add chicken pieces and 8 cups of water. Bring it to a boil for 3 minutes over high heat. Transfer the chicken to a plate, discard all liquid.
Put the chicken back into a clean stockpot. Add 8 cups of water. Bring it to a boil over high heat then lower the heat to medium-low. Skim off any foam, cover the pot, and simmer for 45 minutes or until the chicken is tender.Remove chicken from the pot, shred into small bite pieces. Set aside.
Stir in the homemade spice paste and bay leaves into the pot. Simmer for 10 minutes. Adjust seasoning with salt, a bit of sugar, and chicken bouillon powder if needed according to your taste. Turn off the heat and strain the broth.
Place some cooked vermicelli, egg, and shredded chicken in a bowl. Add broth and toppings; shredded cabbage, bean sprouts, sliced tomatoes, and fried shallots. Serve and enjoy.
The nutrition fact doesn't include the optional chicken bouillon and toppings.