~ingredients:
- 1 chicken carcass, 1 lb chicken breast, 3-4 chicken drumsticks
- Note: i used this combo since they were leftovers in my fridge, but normally, swap for a whole chicken (3 lbs)
- 1 yellow onion
- 1/4 white onion (thinly sliced)
- large piece of ginger
- 3 quarts water
- 1 tbsp fish sauce
- 1 tbsp salt
- 2 tbsp rock sugar
- 1 tsp turmeric powder
- 1 tbsp chicken bouillon
- mung bean noodles
- bunch of cilantro (chopped)
- lime wedges
~instructions:
- Cut the onion in half, and ginger in half length-wise. Place on a foil-lined tray, and broil for 15-20 minutes, until charred.
- While the onion and ginger roast, prep the other veggies by thinly slicing some white onion, and chop up some cilantro. Set aside.
- In a large pot, add in the chicken, onion, ginger, water, fish sauce, salt, rock sugar, turmeric powder, and chicken bouillon.
- Turn on the fire to a medium-high and bring to a boil. Once it starts to boil, lower the heat to a simmer, and cover. Simmer for 30 minutes.
- Check in occasionally, if the water is bubbling too much, the heat should be lowered more so that the chicken can continue to simmer.
- After 30 minutes, check if the chicken is done. Tip: poke the thigh with a chopstick and if the juices run clear, it’s done. If the juice runs red/pink, simmer for another 5 minutes.
- When the chicken is done, remove and transfer to an ice bath if cooking a whole chicken. (the ice bath will firm up the skin)
- When the chicken has cooled down, hand shred the meat, and set aside.
- Remove the aromatics from the chicken broth, and taste. Adjust seasoning as needed. (personally I added an extra tbsp of fish sauce)
- In a separate pot, boil water. Drop in the mung bean noodles and cook for 2-3 minutes, until the noodles turn clear. Drain, rinse, and separate into serving bowls.
- Assemble the rest of the bowl by adding some thinly sliced onion, cilantro, and the shredded chicken.
- Ladle the hot chicken broth into the bowl, and add a squeeze of lime. Enjoy!
we have food at home. 
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