-
1
Place the chicken, ribs and dried shrimp in a large pot and add 12 cups of cold water.
-
2
Place the pot over medium heat and bring to a boil.
-
3
Lower the heat and simmer for 20 minutes.
-
4
Skim off any foam and fat that collect on the surface, turn the chicken over, and add the fish sauce, sugar, salt and pepper to the pot.
-
5
Simmer for an additional 30 to 40 minutes, or until the chicken is cooked through.
-
6
Remove the chicken and ribs from the stock and allow them to cool.
-
7
Add the shallots, 4 of the scallions and the onion to the stock and simmer for 20 minutes more.
-
8
Strain the stock, discarding the solids, and season to taste with more salt if necessary.
-
9
Meanwhile, place the noodles in a bowl and cover them with boiling water.
-
10
Let them stand until very soft, about 10 minutes.
-
11
Drain and set aside.
-
12
Pull the meat away from the cooled chicken and ribs and shred it with your fingers.
-
13
Discard the skin, gristle and bones, and set the meat aside.
-
14
Heat the oil in a small skillet set over medium heat and fry the beaten egg until firm.
-
15
Remove it from the skillet, slice it into very fine strips and set aside.
-
16
When ready to assemble the soup, have 4 very large or 6 smaller soup bowls ready.
-
17
Divide the noodles among the bowls.
-
18
Top the noodles with some of the shredded chicken.
-
19
(You will have some left over.)
-
20
Divide the rib meat, egg and remaining 2 scallions among the bowls.
-
21
Garnish each with fried shallots, and serve with bowls of the lettuce, chilies, cilantro and lime wedges on the side.
