About this recipe:One of the standard streetfood or coffeeshop bowl of noodles. The key is in the flavour of the broth. This is the halal variation where chicken stock is used whereas the chinese style would use pork ribs stock. It is also known as mee yoke or har meen.
Prepare the stock:
In a pot saute the prawn heads and shells until caramelised. Then pour enough water to cover and simmer for 8 minutes. Drain and set aside.
Place chicken, onions, cinnamon stick, cloves and anise in another pot and cover with the rest of the water. Bring to boil and simmer for another 5 minutes. Drain and set aside.
Take the cooked chicken, shred the meat and set aside.
Combine the prawn stock and chicken stock into a pot. Add the palm sugar and salt to taste and simmer on low heat.
Put the chillies, a little water, shallots and garlic into a blender and grind until fine. Heat oil in pan and saute the chilli paste until fragrant; add a pinch of salt. Remove and set aside
Set a pot of boiling water ready. Blanch all the blanching ingredients separately, drain and set aside.
In a deep bowl , put a portion of yellow noodles, rice vermicelli, kangkung and bean sprouts. Ladle the hot stock over the noodles. Top with some chilli paste, shredded chicken,2-3 cooked prawns and garnish with fried shallots and hard-boiled eggs (optional).