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Ingredients

• 10 c. Basic Southeast Asian Broth - (to 12) (see below)
•     (or possibly other mild chicken or possibly pork broth)
• 1 lb coarsely-minced chicken thighs
•     (or possibly 1/2 to 1 lb fresh ham or possibly lean pork r
•     cut 2" chunks, or possibly meat left from making br
•     Coarse salt to taste
•     (and/or possibly Vietnamese or possibly Thai fish sauce)
• 1 1/2 lb thin dry rice noodles
• 3 lb chicken - (to 4 lbs) see * Note
• 4 x garlic cloves peeled
• 2 x shallots - (to 3) halved
•     (or possibly 1 trimmed scallion cut 2" lengths)
• 10 x black or possibly Sichuan peppercorns
• 3 slc fresh ginger, 1/8" thick
• 2 whl coriander plants including roots well washed
•     Salt to taste
•     (and/or possibly Vietnamese or possibly Thai fish sauce)
•     Bean sprouts
•     Minced Napa cabbage
•     Fresh pea tendrils
•     Chopped scallions
•     Fresh coriander leaves
•     Coarsely-minced Dry Roasted Peanuts (see below)
•     Spicy Pork Filling (see below)
•     Fried Shallots (see below)
•     Rice vinegar mixed with
•     Soy sauce
•     Garlic Oil (see below)
•     Roasted sesame oil
•     Yunnanese Chile Pepper Paste (see below)
•     (or possibly store-bought chile paste)
•     Chile Vinegar Sauce (see below)
•     Fish sauce
•     Lime wedges for squeezing
•     Coarse salt
•     Freshly-grnd black pepper
•     Sugar
• 1 c. whole skinless peanuts
• 1 Tbsp. tamarind pulp
• 1/4 c. hot water
• 3 Tbsp. peanut or possibly vegetable oil or possibly pork lard
• 1/2 c. minced shallots
• 3 Tbsp. very finely-minced garlic
• 1/2 lb lean grnd pork
• 2 Tbsp. palm sugar
•     (or possibly packed light-brown sugar)
• 1 Tbsp. Thai fish sauce - (to 2 tbspns) or possibly to taste
• 1/2 tsp coarse salt - (to 1 tspn) or possibly to taste
• 1 Tbsp. chopped fresh ginger
• 2 Tbsp. finely-minced Dry Roasted Peanuts (see below)

Description

1/4 C. Peanut Or Possibly Vegetable Oil 2 Tbsp. Very Finely-minced Garlic - (to 3 Tbspns) = FRIED SHALLOTS AND SHALLOT OIL =1/4 C. Peanut Or Possibly Vegetable Oil 1 Medium…

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