5 lbs meaty chicken bones (backs and wings), rinsed
5 quarts of water
1 small onion
1 piece of fresh ginger (4 inches long)
2 ounces rock sugar
1 pound chicken breasts, thighs or combination
Salt, to taste
Fish sauce, to taste
Soup:
1/2 cup vegetable oil
1 large shallot, peeled and thinly sliced
1 pound fresh rice noodles or dried rice noodles (1/8 inch wide)
4 green onions, cut into 1/4-inch slices
1/2 bunch cilantro, trimmed of thick stems, chopped
1/4 pound bean sprouts
1 lime, cut into wedges
Sprigs of Thai basil
2 jalapeno or serrano chilies, thinly sliced
Broth preparation: combine the chicken bones and water in a large pot; bring to a boil over medium heat. Skim any scum and foam that rises to the surface. Reduce heat until the broth is at a low simmer.
Char the onion over a gas burner or on a grill until lightly blackened on all sides. Add the onion, ginger and rock sugar to the broth. Submerge the chicken breasts/thighs in the broth and simmer until cooked through (about 30 minutes). Remove the chicken and let cool. Continue a simmer until the broth is reduced by half (about 2 hours). Strain through a fine sieve. Season with salt and fish sauce.
Soup preparation: heat the oil in skillet over medium heat. Add the shallot and fry, stirring frequently, until golden brown. Using a slotted spoon, transfer the shallot to paper towels to drain. Remove the chicken meat from the bones and shred into strips. Discard bones and skin.
If using dry noodles, place in a bowl of cold of cold water for 30 minutes. Bring a large pot of water to a boil. Divide the noodles into four portions. Put the noodles, one portion at a time, onto a sieve and lower into the boiling water for 20 seconds. Drain well and transfer to large preheated bowls.
