INGREDIENTS
For the spice mix:
1 knob (3cm) ginger
1 tbsp minced galangal
1 red onion, quartered
4 cloves garlic
1 tbsp ground coriander
1 tbsp white peppercorns
2 tbsp water
2 tbsp oil
3 cloves
1 cinnamon stick
3 star anise
2 stalks lemongrass
5 cardamom pods
1 chicken, quartered
1 litre water
400g rice vermicelli, blanched
A handful of bean sprouts, blanched
Coriander and fried shallots, to garnish
DIRECTIONS
1 Blend all the ingredients for the spice mix and set aside.
2 In a large stockpot, heat the oil over medium heat. Add the cloves, cinnamon stick, star anise, lemongrass, and cardamom pods. Stir-fry for 2min until fragrant.
3 Add the spice mix and cook until the mixture is almost dry.
4 Add the chicken and water and bring it to the boil. Cover and simmer for 45min.
5 Remove the chicken from the broth and shred the meat.
6 Divide the vermicelli into 4 bowls and top with bean sprouts and shredded chicken. Pour the hot broth over, garnish with coriander and fried shallots.
This article was originally published in Simply Her February 2014.