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1
Fry the Spice Paste
8 Mins
Medium heat, about 175°C (350°F)
Heat 15 ml oil in a large pot over medium heat. Add the blended spice paste and fry, stirring, for 5 minutes until it darkens slightly and smells fragrant and the oil starts to separate at the edges.
Do not rush this step: raw paste makes a cloudy, harsh broth.
Done when: Paste is darker, fragrant, and the oil glistens at the edges.
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2
Simmer the Chicken Broth
45 Mins
Gentle simmer, about 95°C (203°F); chicken must reach 74°C (165°F)
Pour in 1.8 litres of water, add the chicken thighs, galangal, lemongrass and salam leaves. Bring to a gentle simmer and skim off any foam for the first 10 minutes. Cover and simmer for 40 minutes until the chicken is tender and the broth is golden and clear. Lift out the chicken and check it reaches 74°C (165°F) at the thickest part.
Never let the broth boil hard; a bare simmer keeps it clear.
Done when: Chicken pulls easily from the bone; broth is clear, golden and fragrant.
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3
Shred the Chicken and Season
10 Mins
Broth at a simmer, about 95°C (203°F)
Remove the lemongrass, galangal and salam leaves. Shred the chicken into thin strips, discarding skin and bones. Return the shredded chicken to the pot, add 6 g salt (half first, taste, then the rest) and simmer for 2 minutes.
Shred while the chicken is still warm; cold chicken shreds into dry lumps.
Done when: Broth tastes savoury and aromatic, not salty; chicken is in fine shreds.
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4
Cook the Vermicelli and Eggs
5 Mins
Rolling boil, 100°C (212°F)
Blanch the soaked vermicelli in boiling water for 30-60 seconds until just tender, then drain. The eggs should already be boiled for 9 minutes, cooled, peeled and halved.
Drain the vermicelli well so it does not water down the broth.
Done when: Vermicelli is silky, not mushy; egg yolks are set.
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5
Assemble Each Bowl
5 Mins
Broth at a rolling boil, 100°C (212°F)
Divide the vermicelli and bean sprouts between warmed bowls, top with shredded chicken and half an egg, then ladle over the boiling broth. Scatter fried shallots and celery leaves on top, add a tomato wedge, and serve with a dome of rice, lime wedges, kecap manis and sambal on the side so each person seasons their own bowl.
The broth must be boiling when it hits the bowl, or the soup cools before the table.
Done when: Bowl is steaming, broth is golden, toppings are bright and fresh.
auto_awesome Finishing Touches & Plating
Serve at once with the rice, lime, kecap manis and sambal on the side. Squeeze lime over the bowl just before eating, and stir in sambal a little at a time until the heat is right for you.
Suriname
1h 30m
Italy
Thailand