Directions

To Make

1. Heat up frying pan and toast onions and ginger slices until onions are charred. Set aside.
2. In a medium stock pot, add water, onions, ginger, chicken, dried shrimps and mushrooms and bring to a boil. Once water is bubbling, turn heat down to low and let it simmer for 45 mins to 1 hour. Add salt and fish sauce.
3. Remove chicken thighs and let them cool. Shred chicken into thin strips and set aside.
4. Divide rice noodles into 2 bowls. Pour soup over.
5. Arrange toppings of shredded chicken, egg omelette strips, sliced Vietnamese pork loaf and sliced shiitake mushrooms.
6. Garnish with chopped spring onions, chopped cilantro, Vietnamese mint, fried shallots, chopped Thai red chilli and lime wedge.