–       When water in pot nearly boils, put chicken bones in to stew. When water boils, remove foam and grease layer on the water surface.

–       Add turnips (cut into large chunks) + shallots (grilled, washed, crushed) + ginger.

–       Stew bones, filter to take the broth to another pot. Add salt + rock sugar + MSG.

–       Cook chicken, slice chicken meat into bite-sized pieces.

–       Put 4 dried “Xua & Nay” rice noodle blocks in boiling water, cook for about 2 – 3 minutes, take it out into cold water and leave it dry.

–       Place proper amount of cooked rice noodles in a bowl, place scallion tops, chicken, minced lemon leaves, sliced onions + chilli, pour the broth in, serve hot.

-       4 “Xua & Nay” rice noodle blocks. - Chicken bones: 200g. - Hen: 1/4. - 200g turnips - 1 onion - 50g shallots. - 1 dried ginger. - 5 lemon leaves. - 10 scallion tops. - 1/2 tablespoon of mashed rock sugar. - Spices: salt, sugar, pepper, fish sauce, lemon, MSG, chilli sauce.