1 fresh roasting chicken 3 tablespoons lime juice 3 cloves garlic, peeled and crushed 2 tablespoons dark brown sugar 3 tablespoons fresh minced ginger 1 teaspoon red pepper flakes 1/4 cup water 600 grams cellophane noodles 5 spring onions, cut into 10 cm lengths 1 small red onion, sliced 1 cup fish sauce
Place the chicken in a large pot with enough cold water to cover it. Bring to a boil and immediately reduce the heat to low, simmering the chicken for 30 to 45 minutes. Remove the chicken and discard the skin and bones. Cut the meat into large pieces and return it to the stock. Allow it to sit, covered, until ready to serve.
While the chicken is cooking, whisk together the fish sauce, garlic, ginger, lime juice, brown sugar, red pepper flakes and water. Keep it covered in the fridge covered with plastic wrap until ready to serve. Soak the noodles in warm water for 15 minutes and drain well. Prepare side dishes (thinly sliced capsicum, lime wedges, bean sprouts, julienned cucumber, etc.) each in their own bowl.
When ready to serve, remove the chicken pieces from the stock and bring it to a simmer. Place the noodles in the bottom of a large serving bowl, arrange the chicken meat on top, and add the sliced onion and spring onion. Stir the sauce into the stock and ladle the mixture over the noodles and chicken. Serve immediately with the side dishes available for guests to choose as they desire.