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BLEND these ingredients together in a blender or mortar and pestle: ginger, 8 garlic cloves, white peppercorns, coriander powder, cumin powder and turmeric powder.
CLEAN the chicken fillets, remove any excess fat, blood or muscle. CUT each chicken fillet into strips. TRANSFER each chicken fillet to a freezer bag.
ADD the blended herb mixture in each bag, place in refrigerator and let rest for at least 10 minutes. Meanwhile boil the eggs in about 9 minutes.
Meanwhile, chop the green onions and remove the seeds from the chili peppers and chop them into fine rings.
Finely chop the onions and chop the lemongrass in smaller pieces, otherwise it will not fit in your pan. Sauté these herbs: cinnamon sticks, cloves, star anise, onions, bay leaves and lemongrass in a big pan.
Continue sautéing until the onions start to brown. ADD the chicken strips to the mixture and continue cooking it for another 10 minutes. During this time, mix and turn the chicken strips regularly.
POUR in 3 liter of hot chicken stock and let simmer (on low heat) for about 25 minutes. Bring water to a boil in the water kettle and pour the water over the rice noodles.
Let them soak for a few minutes and then drain and place them under running cold water to prevent them from sticking togethet.
REMOVE chicken strips, let cool and shred into bite size pieces. REMOVE the aromatics (star anise, cinnamon sticks, bay leaves, lemon grass and cloves) and any excess oil from the chicken stock.
Grab nice deep plates or bowls, place the blanched noodles in the middle. LADLE over a few spoons of chicken broth and add shredded chicken, some potato slices, lime wedges, sliced hard-boiled eggs.
FINELY chop the spring onions and sprinkle over some of it on each plate. Top it off with red and green chili pepper slices, you can also add some fresh coriander and finely chopped shallots if you like. Enjoy!