← Nouns Cooking · Thai

Ingredients

• 1.2 kg chicken pieces on the bone (legs, wings and backs)
• 2.5 l Water
• 6 cloves Garlic, smashed
• 4 coriander roots (or a handful of stems)
• 1 tsp white peppercorns, crushed
• 1 small daikon, cut into chunks (optional)
• 2 tbsp Fish sauce
• 1 tsp Salt
• 1 tsp Sugar
• 8 cloves Garlic, finely chopped
• 100 ml Vegetable oil
• 300 g thin rice noodles (sen lek), soaked
• 150 g Bean sprouts
• 2 Spring onion, sliced
• 1 handful Chinese celery or coriander leaves, chopped
• chilli vinegar, chilli flakes, sugar and fish sauce, to serve

Method

1. Put the chicken and water in a large pot, bring to the boil and skim off the grey foam. Add the garlic, coriander roots, pepper and daikon and simmer very gently, uncovered, for 1 hour 15 minutes, until the meat falls from the bones.
2. Meanwhile make the garlic oil: cook the chopped garlic in the oil over medium-low heat, stirring, for 4–5 min until pale golden, then pour into a bowl.
3. Lift out the chicken, shred the meat and discard skin and bones. Strain the broth and season with fish sauce, salt and sugar: it should taste clean and well salted.
4. Blanch a portion of noodles and bean sprouts in boiling water for 20–30 seconds, shake dry and drop into a bowl. Repeat for each bowl.
5. Top with chicken, ladle over the hot broth and finish with spring onion, celery and a spoonful of garlic oil. Let everyone season their own bowl from the condiments.

Tips

• Never let the broth boil hard, or it turns cloudy.
• Fish balls, sliced pork or meatballs are all classic additions.

Sources

Written in our own words after cross-checking these recipes:

Marion’s Kitchen Hot Thai Kitchen