1 Whole chicken, cleaned
4 liters Water
4 Shallots, peeled and sliced
1 teaspoon Salt
200 g Dried shrimps
500 g Chicken carcass
2 tablespoons Fish sauce
1 teaspoon Chicken seasoning powder
2 tablespoons Fine shrimps paste
400 g Rice vermicelli
3 Eggs, beaten, fried and thinly sliced
200 g Ham, thinly sliced
2 Spring onions (scallions), chopped

Garnishing
2 Red chilies, pounded
2 tablespoons Fine shrimps paste
100 g Bean sprouts
75 g Lettuce, slices
12 g Mint leaves
2-3 sprigs Polygonum
2 Limes, cut into wedges

Place chicken into a large pot with water. Bring to the boil with shallots and salt for about 1 hour or until chicken is cooked. Remove chicken and leave to cool. Shred meat and set aside. Add dried shrimps and chicken carcass and boil for another 20 minutes. Remove and discard chicken carcass and dried shrimps. Stir in fish sauce, chicken seasoning powder and shrimp paste. Soak rice vermicelli in cold water for 20 minutes then place into boiling water and cook for 5 minutes. Rinse under cold water and drain. Divide rice vermicelli equally into 6 serving bowls. Top with eggs, shredded chicken, ham and spring onions. Pour boiling stock over. Serve with garnishing ingredients on the side.