Directions

• Cut ginger into 3-4 pieces lengthwise.
• Torch ginger and shallots until fragrant (or broil on high for 5 minutes on the top rack). Rinse to remove blackened bits and peel off outer skin of shallots.
• Add chicken to a large pot along with the ginger, shallots, 2 tsps of bouillon powder, and about 2/3 of the water.
• Bring to boil, reduce heat to medium low and cook for 30 minutes.
• While chicken is cooking: soak dried shrimps and shiitake mushrooms (in separate bowls)
• Add pork bones to a different pot, cover with cold water and bring to boil. Let boil for 5 minutes to draw out impurities. Pour out the water and rinse the bones. set aside.
• Remove chicken from pot and set aside to let cool. Keep the pot of broth on low heat.
• Rinse the soaked shrimps and shiitake mushrooms. Trim the stems off the mushrooms.
• Peel and quarter the white onion.
• Once the chicken is cool enough to handle, cut off the legs and wings (save these to eat another time. I like dipping poached chicken in a mixture of salt, pepper, and lime juice.)
  Cut the rest of the meat off the bones.
• To the pot of chicken broth, add the chicken bones, pork bones, 1/4 of the dried shrimps, shiitake mushrooms, white onion, squid tentacles, sugar, and remaining 1/3 of the water.
• Bring to boil and reduce heat to medium low. Simmer for 1 hour.
• In the mean time, shred the chicken meat from step 10 into thin strips. Set aside.
  NOTE: you may not use all of the meat for serving, any leftover is great for cháo (rice congee).
• Cook your bún noodles according to package instructions. Strain, rinse with cold water, and set aside.
• Cut giò lụa (pork roll) into ~3mm thick slices. Cut into 2-3mm strips. Set aside.
• Whisk eggs with some bouillon powder until fully combined.
• Heat a nonstick pan on medium with a tbsp of vegetable oil. Add just enough egg to form a thin layer. Flip when the top has mostly solidified. Cook second side until no longer liquid. Remove from pan and repeat with the rest of the egg.
• Cut each disk of fried egg into halves, place one half on top of the other and roll them up along the straight edge. Thinly slice and set aside.
• To make the ruốc tôm (shrimp floss): add the remaining 3/4 of the soaked dried shrimps into a small blender or mortar & pestle and crush into small flakes.
• Pour into a dry pan and toast on medium, stirring continuously until dry and fluffy. Set aside.
• Cut to separate the green and white parts of green onions.
  For the whites: cut into 3cm lengths, then quarter them lengthwise.
  For the greens: chop into 1/2cm pieces.
• Roughly chop rau răm (Vietnamese coriander).
• Once the broth is done simmering, season to taste with bouillon powder and fish sauce. Under season slightly if you are planning to serve with mắm tôm, which will add saltiness.
• Pick out the shiitake mushrooms and set aside for serving.
• Strain to separate all the solid ingredients from the broth.
  I like to save them to make one more batch of stock for congee!
• To assemble: divide the noodles into bowls and ladle in the broth. Add the different toppings on by one, each in its own equal section like a pie chart: shredded chicken, pork roll, fried egg, shrimp floss, shiitake mushrooms, herbs.
• To enjoy: get spoonful of your broth, add a dollop of mắm tôm, squeeze some lime on top, and stir well. Pour this mixture over your bowl and mix to combine.