Directions

To Prep

1. Blend together the shallots, garlic, ginger, turmeric, and lemongrass using a blender until you get a thick paste. Make sure to only use the softer, white portion of the lemongrass stalks.
2. Saute the cinnamon stick, star anise, cloves, and cardamom pods until fragrant.
3. Then, add in the finely blended paste, followed by the anise powder, cumin powder, and white pepper.
4. Saute the mixture until the oil rises, then add water and mix them well.
5. Allow the soup to come to a boil before adding in the chicken quarters and chicken bouillon cubes.
6. Bring the soup back up to a boil, before reducing the heat to low allowing it to simmer.
7. When the chicken is cooked, remove it from the soup and remove the cooked meat from the bone. Shred the meat into small pieces and reserve 250g for the Bergedil.

To Cook

1. Wash and peel the potatoes before slicing into thin pieces to let them cook faster.
2. Fry the sliced potatoes until golden brown, then mash them with a potato masher.
3. Mix in the chicken, fried shallots, coriander leaves, scallions, and pepper. Add salt to taste.
4. Mix until all the ingredients are evenly spread. Then, shape into 3cm wide medallions.
5. Beat the eggs with some salt.
6. Dip the Bergedils in the egg wash and fry until golden brown.
7. Place the cooked Bergedil on a paper towel to absorb some of the excess oil and allow to cool.

To Assemble

1. Blanch your choice of noodles and place into a bowl.
2. Put a few Bergedils. bean sprouts, and a hard-boiled egg (halved), and some shredded chicken into the bowl of noodles.
3. Ladle the soup over the noodles and garnish with fried scallions and coriander leaves.