Ingredients:
Wash the chicken and cook in salted water over low heat for 1.5 hours. Regularly “keep” the stock between them, for example, carefully scrape the foam and turbid material from the surface with a slotted spoon.
When the chicken is cooked, remove it and let it cool slightly. Peel the meat and cut it into small pieces. Remove the skin. Put the bones back into the broth and reheat.
Peel the ginger, garlic and shallots and chop them fine. Fry them in a frying pan until browned. Briefly fry the cinnamon, finely chopped hot pepper, star anise, cloves, coriander, fennel seeds, and peppercorns until the aroma is fully developed. Then add everything to the broth and leave to stand for another hour.
Near the end of the cooking time, boil the eggs for 6 minutes. Put the rice noodles in another pot of salted water and bring to a boil. Cook for 4-6 minutes, then rinse well to prevent the pasta from sticking together.
Strain the finished broth with a cloth for the clearest soup possible. Heat and season with salt, pepper, fish sauce, and hot Sriracha sauce, if desired.
Wash and chop the herbs, finely chop the green onions and peppers. Cut the pak choy into small pieces, peel the boiled eggs and cut them in half, and cut the lime into slices.
To serve, place chicken, rice noodles, pak choy, green onions, pepperoni and half an egg into each preheated bowl. Fill in the boiling hot broth. Sprinkle with herbs and serve with lemon wedges.
