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1. Char the ginger and shallots.
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2. Toast the spices until fragrant.
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3. Simmer the chicken with the spices, ginger and shallots until it is just cooked through.
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4. Separate the meat and bones. Put the bones back to the stock and continue to simmer.
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5. Shred the chicken meat.
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6. Prepare the rice noodles, and top with shredded chicken, sliced onion, scallion and black pepper.
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7. Season the broth and pour it into serving bowls.
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