Miến gà

Soak the mushrooms and noodles. Cover the shiitake and wood-ear mushrooms separately with hot water for 15–20 minutes, until pliable. Drain, rinse away any grit and discard the soaking water. Slice the mushrooms. Soak the glass noodles in cool water for 10 minutes, or as directed on the package, then drain.

Char the aromatics. Heat a dry skillet over medium heat. Set the onion cut-side down and add the ginger. Turn as needed for 3–4 minutes, until fragrant with a few dark spots; do not burn. Set aside.

Poach the chicken. Put the chicken, charred onion and ginger, halved shallots and 2.5 L cold water in a stockpot. Bring slowly to a gentle simmer, skim foam, partially cover and simmer without a rolling boil for about 25–35 minutes. Check the thickest thigh with a thermometer; it must reach 74°C / 165°F.

Shred and clarify the broth. Transfer the chicken with clean tongs to a clean plate and rest for 10 minutes. Simmer the broth and bones gently for another 10–15 minutes while the meat rests. Remove the meat from the bones and shred it. Discard bones and skin if you prefer. Strain the broth and return it to the pot.

Cook the mushrooms and season. Heat the oil in the skillet. Cook the two reserved sliced shallots for 1 minute, add both mushrooms and stir-fry for 2 minutes. Add 5 ml fish sauce and 2 tablespoons broth; simmer briefly, then tip the mushrooms into the strained broth. Add the remaining fish sauce, salt and sugar a little at a time. Keep the broth at a gentle simmer.

Cook noodles separately. Boil fresh water in a saucepan and cook the drained noodles according to the package, usually 1–3 minutes after soaking. Stop when translucent and springy, then drain promptly.

Assemble and serve. Divide noodles among four warm bowls. Add shredded chicken and ladle in hot broth and mushrooms. Finish with spring onion, rau răm, coriander, fried shallot and pepper. Offer lime and chili separately. Serve at once.