Step 1

Chop 1 head of garlic and add to a small pot or pan.

Step 2

Add just enough of the neutral flavoured oil to cover the garlic, then fry on low heat (gentle bubbling) until the garlic is golden and the bubbling has subsided. Be careful not to let the garlic get too brown or it will become bitter.

Step 3

Strain the garlic from the oil. You can keep them separately in the fridge in an airtight container for several weeks.

Step 4

(Watch this video @ 7:13 for a quick visual of this being made). Cut the chilies in half and place on a foil-lined baking sheet, cut side down.

Step 5

Place the whole garlic cloves on the sheet as well and broil on “high” until the chilies are charred in spots and the garlic cloves are browned.

Step 6

Transfer to a blender, add just enough of the vinegar to blend, and blend until there are no more big chunks.

Step 7

Bring broth to a simmer, then add the soy sauce, fish sauce and sugar.

Step 8

Add the chicken breast to the simmering broth and turn the heat down to medium low or low, trying to maintain a “still simmer”, which means there should be lots of steam coming off the top but very little to no bubbling. The tender should take 3-5 minutes, and the rest 7-10 minutes.

Step 9

Once chicken is done, remove and let cool slightly. Pull chicken breast into strips, then sprinkle the fish sauce and toss well, then drizzle over some garlic oil and toss well.

Step 10

Bring a large pot of water to a full boil. Meanwhile, add the chicken balls to the broth and bring to a boil, then reduce heat to low, cover and keep it hot until ready to use. Right before you’re ready to cook the noodles, turn the heat up again slightly to make sure it’s nice and hot.

Step 11

Divide the noodles into 4 equal portions, then place 1 serving of the noodles, bean sprouts and greens in a noodle strainer, or spider, or sieve…whatever you have that will work. Dunk it into the boiling water and wiggle it about for 5 seconds (this timing only applies if you’re using small rice noodles, if using something else, adjust accordingly). Pull it out from the water and drain off as much water as you can, add to the noodle bowl. Repeat with the remaining portions.

Step 12

Ladle the broth and some of the chicken balls over the noodles. You should need no more than 1 cup of broth per bowl given the amount of noodles.

Step 13

Top with the pulled chicken then all of the condiments: fried garlic, garlic oil, chili vinegar, tang chai, green onion/cilantro and/or chili flakes.

Step 14

Enjoy!