1 (3 1/2 - 4 lb.) chicken or as I prefer 12 chicken thighs
kosher salt and freshly ground black pepper, to taste
1/2 ounce thai rock sugar or 1 tbsp. granulated sugar
3 tbsp. fish sauce, preferably squid brand
Approximately 1/2 pounds .dried rice noodles , cooked and drained
4 scallions, thinly sliced
Sriracha sauce, for serving
Lime juice
1 jalapeño, stemmed and thinly sliced
1 cup cilantro, roughly chopped
Salt chicken inside and out.
Transfer the chicken to a large pot and add 1 gallon of water; boil. Reduce heat to medium; simmer until chicken is cooked through, about 40 minutes. (if you have homemade stock already all you need is poached chicken and 12 cups of stock)
Using tongs, transfer chicken to a cutting board and let cool; shred meat, discarding skin.
Return bones to broth; simmer, skimming as needed, until slightly reduced, 35–40 minutes.
Stir in sugar, 3 tbsp. fish sauce, and salt; strain broth into a clean pot.
Add reserved shredded chicken; keep warm.
Divide noodles between bowls; top with broth and chicken.
Garnish each bowl with some cilantro, scallions, and sriracha, lime juice, jalapeño, and black pepper.
