1 free range chicken
5 quarts water
1/4 lb. chicken gizzards, trimmed
1/4 lb. chicken hearts
1 large yellow onion, charred
1 large knob of ginger, charred
1 can of sliced bamboo shoots, drained and rinsed (optional)
1/2 cup of sliced shiitake mushrooms (optional)
1 package of glass(bean thread) noodles
Rau răm [substitute coriander]
1. Char the onion and ginger over flame of your stove or broiler. In large stock pot, make the chicken stock by adding charred onion and ginger, chicken, gizzards, and hearts to the water and bringing to boil. Reduce to simmer until chicken is tender and cooked, roughly 30-40 minutes. Check by piercing the chicken at the thickest point with knife and see if any blood oozes out.
2. Remove the chicken and wrap in plastic wrap and allow to cool. Season the stock to your personal taste with salt/fish sauce, and pinch of sugar. Add the shiitake or bamboo shoots at this point if you like.
3. Soak the bean thread noodles in hot water for about 15 minutes. Shred the chicken by hand, leaving drumsticks and wings intact. Prepare each bowl with bean thread noodles and shredded chicken and bring the broth back to boil. Ladle broth into bowls and top generously with chopped scallions, fried shallots and ground black pepper. Serve immediately with side of rau răm.