Try this delicious pasta dish:
1. for the seasoning paste: peel the ginger, peel the shallots and garlic and blend everything together with the other ingredients in a hand blender until a smooth puree.
Roast the puree in hot oil for 3 minutes until it begins to smell fragrant and everything has combined well.
3. for the soup: put the seasoning paste with 2 liters of water in a large saucepan, let it boil, pour in the chicken and make it about 1 hour.
4. peel the shallots and garlic, cut shallots into fine rings, garlic into slices and roast both separately in 1 tbsp oil until light brown. Cool, then finely grind the garlic in a mortar. 5.
Blanch (scald) the glass noodles with boiling water and let them swell for 5 to 10 minutes.
Cut the bean sprouts into bite-sized pieces, blanch (scald) with boiling hot water and rinse under cold water.
Rinse the celery leaves, shake dry and chop finely.
Peel the eggs and cut them into slices. Squeeze one lime, cut the other into eighths.
Take the chicken out of the clear soup, cool it a little bit, remove the skin and bones and shred the chicken meat into pieces.
9. degrease the soup and season with salt, pepper and lime juice.
10. form eggs, glass noodles, bean sprouts, lime pieces and chicken meat in small bowls and fill up with the hot clear soup. Ge
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