Ingredients

• 1 whole chicken (or 2–3 chicken legs)
• ½ lb pork bones (optional but traditional)
• 1 dried squid (optional but adds authentic flavor)
• 1 onion (halved)
• 1 piece of ginger (2–3 inches, smashed)
• Salt
• Fish sauce
• Rock sugar or regular sugar

Toppings

• Shredded chicken (from the broth)
• Vietnamese pork sausage (giò lụa), thinly sliced
• Thin egg strips (made from a simple omelet)
• Dried shrimp (soaked and chopped)
• Green onion, sliced
• Cilantro, chopped
• Vietnamese coriander (rau răm) if available

Noodles

• Thin rice vermicelli noodles (bún tươi or dried vermicelli)

Optional but traditional

• Shrimp paste (mắm tôm) — used sparingly
• Black pepper

Instructions

1. Make the broth
• Add chicken, pork bones, onion, and ginger to a pot.
• Cover with water and bring to a boil.
• Skim off any foam.
• Lower to a simmer and cook 45–60 minutes.
• Remove the chicken and let it cool.
• Season the broth with salt, fish sauce, and a little sugar.
• Simmer another 20–30 minutes for deeper flavor.
2. Prepare the toppings
• Shred the cooked chicken into thin strips.
• Slice the pork sausage into thin matchsticks.
• Make a thin omelet, let it cool, then slice into thin strips.
• Slice the pork sausage into thin matchsticks.
• Soak dried shrimp in warm water, then chop.
• Chop green onion, cilantro, and herbs.
3. Assemble the bowl
• Place noodles in a bowl.
• Arrange toppings neatly: chicken, pork sausage, egg strips, dried shrimp, herbs.
• Pour hot broth gently over the top.
4. Serve
• Add a pinch of black pepper.
• Add a tiny bit of shrimp paste if you like the traditional flavor.

ENJOY