8 chicken drumsticks
1 onion, skin on and washed
4 cloves garlic, unpeeled
1/2 bunch coriander, root and stalk separated from the leaves
1 tbsp salt
2 tbsp fish sauce
2 tbsp soy sauce
2 tsp brown sugar
200g rice fresh rice noodles, or 50g dried
1 bunch asian greens, washed and cut into bite size pieces
100g or 1/2 bag bean sprouts, washed
1 lemon, cut into wedges
pepper to taste
Place whole onion, ginger and garlic onto a barbeque or grill place, char them until softened and blackened. Set aside to cool then rinse under running water rubbing off the skins and charred parts.
Place chicken, onion, ginger, garlic, coriander root and stalks into a large stock pot, add fish sauce, soy sauce, sugar and water and bring to the boil. Turn down the heat and simmer for 35 minutes or until chicken is cooked. Continue to skim off any foam building up.
Remove chicken drumsticks, set aside to cool, take the meat off the bone and discard the bones and skin.
Strain stock into a clean pot, bring to a boil and adjust seasoning as necessary. Add Asian greens and chicken meat.
Place a pot of water onto the stove and bring to a boil. Place noodles into a strainer with handle and dunk into the boiling water until soft.
Divide the bean sprouts into bowls, add noodles and pour over stock, chicken and greens.
Garnish with coriander leaves, a grind of peppr and serve with lemon wedges.