Directions

To Cook

1. Place the chicken in a stockpot large enough to hold the chicken and 10-12 cups of water.
2. Bring it to a boil over medium high heat. Skim off any foam on top. Reduce the heat to medium low and simmer, covered, for about 40 mins.
3. Add the soy sauce, fish sauce, garlic and onion. Season with salt and pepper, simmer for about 15 mins. Add spring onions towards the end of cooking time.
4. Remove chicken and shred.

To Serve

1. Place noodles in serving bowls, top with carrots, zucchini, enoki mushrooms and shredded chicken. Ladle in hot soup, garnish with crown daisy and chilli. Serve with seasoning sauce.