Bún Thang (Hanoi Chicken Noodle Soup)

• 700 g Chicken thighs, bone-in, skin-on
• 40 g Ginger root
• 4 cloves Garlic
• 2 tsp Fine sea salt
• 2 tbsp Fish sauce
• 3 Egg
• 4 Spring onion
• 20 g Fresh coriander
• 240 g Rice vermicelli
• 2 Lime
• 1 Red chili pepper

1. Put the chicken thighs in a stockpot and cover with about 2 litres of cold water. Bring to a gentle simmer, skimming any foam for the first 10 minutes so the broth stays clear. Add the ginger (sliced) and 2 peeled garlic cloves, then simmer very gently for 35 to 45 minutes until the chicken is cooked through and tender.
2. Lift out the chicken and leave until cool enough to handle. Strain the broth through a sieve into a clean pot, then season with the fine sea salt and fish sauce, adjusting to taste. Keep the broth at a bare simmer while you prepare the toppings.
3. Shred the chicken into fine strands, discarding skin and bones. Thinly slice the spring onion and roughly chop the fresh coriander. Finely slice the red chilli and cut the limes into wedges.
4. Beat the eggs with a pinch of the fine sea salt. Heat a nonstick frying pan over medium heat and pour in a thin layer of egg, swirling to coat the base. Cook for 45 to 60 seconds until just set, flip briefly, then repeat to make thin omelettes; roll and slice into fine ribbons.
5. Cook the rice vermicelli in boiling water until tender, following the packet timing. Drain well and rinse briefly with warm water to stop it sticking. Divide the noodles between bowls.
6. Top each bowl with shredded chicken and the omelette ribbons, then scatter over spring onion and fresh coriander. Ladle over the hot broth until the noodles are submerged and the toppings are warmed through. Serve immediately with lime wedges and sliced red chilli for squeezing and sprinkling at the table.

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