Miến Gà Recipe (Vietnamese Chicken Glass Noodle Soup)

Separate the white parts and green parts of the scallions. Keep the white parts (scallion roots) intact. Mince the green parts.
Cut the onion in half. Thinly slice one half and keep the other half uncut.
Cut half of the ginger into round slices. Julienne the remaining half.
Finely chop the cilantro and laksa leaves.
Pour the chicken broth into a pot and bring it to a boil. Once the broth comes to a rapid simmer, turn the heat to high.
Add the chicken and cook the broth to a rolling boil. Skim off the foam and reduce the heat to medium.
Add the uncut onion, ginger slices, and scallion roots to the pot. Simmer for about 30 minutes or until the chicken is cooked.
Skim off the foam frequently.
Remove the chicken drumsticks from the stockpot. You can either chop them into bite-sized pieces or leave them whole.
Season the broth with salt and sugar.
Fill the saucepan with water and bring it to a boil. Cut the heat and blanch the noodles for 3 minutes or until the noodles soften.
Drain the noodles.
Combine sugar, salt, minced chili pepper, and lime juice. Stir well, and your dipping sauce is done.
You can add a few kaffir lime leaves, but this is completely optional.
Blanch the bean sprouts, then add them into a bowl together with the glass noodles. Place the chicken over the noodles.
Pour the broth into the bowl and garnish it with the sliced onion, scallions, cilantro, laksa leaves, julienne ginger, and fried shallots.
Sprinkle a little ground black pepper on top, and enjoy!