This is from the Williams-Sonoma "Asian" Cookbook.
1 Tbsp. SALT
1/2 lb. each bone-in CHICKEN BREASTS and bone-in CHICKEN THIGHS (I used all thighs)
3/4 lb. RICE VERMICELLI
2 fresh GINGER slices, peeled
3 cloves GARLIC
5 blanched ALMONDS
2 Tbsp. chopped LEMONGRASS
1/2 tsp. ground TURMERIC
1/4 tsp. ground CORIANDER
2 Tbsp. CANOLA OIL
2 Tbsp. FISH SAUCE
2 Tbsp. LEMON JUICE
Ground black PEPPER
3 HARD-BOILED EGGS
1 c. MUNG BEANSPROUTS
1/4 c. chopped CILANTRO
3 SCALLIONS, sliced on the diagonal
In a saucepan over high heat, bring 8 cups of water to a boil. Add the 1 Tbsp. salt and the chicken and return to a boil.
Reduce the heat to medium and cook, uncovered, until the chicken is opaque throughout when tested with a knife, about 30 minutes.
Transfer chicken to a plate to cool. Reserve the broth.
Meanwhile, soak the vermicelli in water to cover for 15 minutes. Drain, and set aside.
Seed and chop 1 of the chiles. Chop 4 of the shallots and the ginger slices.
In a mortar (I used a small food processor), combine the chile, chopped shallots, ginger, garlic, almonds, lemongrass,
turmeric, and coriander and grind together until a paste forms.
Add 1-2 Tbsp. water if needed to facilitate grinding. Set the chile paste aside.
Slice the remaining 3 shallots and fry in 3 Tbsp. of canola oil until browned and crispy.
In a large saucepan over medium heat, heat the 2 Tbsp. canola oil.
Add the chile paste and sauté until fragrant, about 2 minutes.
Pour the reserved broth through a fine-mesh sieve into the saucepan and bring to a boil.
Reduce heat to low and simmer uncovered for 15 minutes.
Stir in the fish sauce and lemon juice. Season with salt and pepper if needed and simmer for 5 minutes.
Shred the chicken into thin pieces, discarding the bones and fat.
Halve the remaining chili lengthwise, remove the seeds, and thinly slice on the diagonal.
Quarter the hard-boiled eggs lengthwise.
Bring a large saucepan 3/4 full of water to a boil, add the drained noodles, and cook until just tender, about 2 minutes.
Drain and divide among warmed individual bowls.
Divide the shredded chicken, bean sprouts, cilantro, green onions, and sliced chile evenly among the bowls.
Ladle the hot broth over the top and garnish with the eggs and fried shallots.
Serve at once.