Ingredients:

  • 3 lb whole chicken
  • 1 yellow onion, peeled and halved
  • 1 tbsp salt
  • 2 tsp granulated sugar
  • 16 oz cellophane noodles, dried
  • ¼ cup cilantro, minced
  • ¼ cup green onions, thinly sliced
  • 2 tbsp fried shallots

Instructions:

  1. Place the whole chicken in a large soup pot and cover with enough water to submerge. Bring to a boil and cook for 10 minutes.
  2. Remove the pot from heat, take out the chicken, and discard the water. Return the chicken to the pot and add fresh water to cover the chicken.
  3. Add the yellow onion, salt, and sugar. Cover and bring to a boil again.
  4. Once boiling, skim off any impurities that rise to the surface. Reduce to a simmer and cook for 30-35 minutes until the chicken is fully cooked.
  5. While the broth simmers, soak the cellophane noodles in water for 10 minutes. Mince the cilantro and slice the green onions.
  6. After 30-35 minutes, turn off the heat and remove the chicken. Let the chicken cool for a few minutes before shredding the meat.
  7. In serving bowls, place a portion of soaked noodles. Top with shredded chicken, minced cilantro, and sliced green onions.
  8. Carefully ladle the hot broth over the noodles and toppings. Garnish with fried shallots.
  9. Optionally, drizzle with fish sauce for added flavor before serving.