- 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.
- Saute the cinnamon stick, star anise, cloves, and cardamom pods until fragrant.
- Then, add in the finely blended paste, followed by the anise powder, cumin powder, and white pepper.
- Saute the mixture until the oil rises, then add water and mix them well.
- Allow the soup to come to a boil before adding in the chicken quarters and chicken bouillon cubes.
- Bring the soup back up to a boil, before reducing the heat to low allowing it to simmer.
- 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.
- Wash and peel the potatoes before slicing into thin pieces to let them cook faster.
- Fry the sliced potatoes until golden brown, then mash them with a potato masher.
- Mix in the chicken, fried shallots, coriander leaves, scallions, and pepper. Add salt to taste.
- Mix until all the ingredients are evenly spread. Then, shape into 3cm wide medallions.
- Beat the eggs with some salt.
- Dip the Bergedils in the egg wash and fry until golden brown.
- Place the cooked Bergedil on a paper towel to absorb some of the excess oil and allow to cool.
- Blanch your choice of noodles and place into a bowl.
- Put a few Bergedils. bean sprouts, and a hard-boiled egg (halved), and some shredded chicken into the bowl of noodles.
- Ladle the soup over the noodles and garnish with fried scallions and coriander leaves.