Step 1

Blend A into a fine powder.

Step 2

Blend B until it becomes a smooth paste. Miix A and B in a pan and saute until aromatic.

Step 3

Marinate the chicken thigh with salt for half a day. Pan-fry until golden brown.

Step 4

Put the chicken in a stockpot filled with water. Simmer for one hour with other ingredients in C.

Step 5

Remove the chicken. When the chicken is cold, shred the chicken meat into small pieces.

Step 6

Strain the chicken broth. Bring it to a boil. Add the sauteed spice paste and coconut milk.

Step 7

To serve, place the rice vermicelli in the bowl. Topped with the shredded chicken meat, bean sprouts, and hard-boiled egg. Add the fried shallots, chopped spring onions, coriander leaves, and sliced red chili. Ladle sufficient chicken broth into the bowl.