Bihun sup (rice vermicelli soup)

Instructions

1. Place the whole chicken in a large pot with cold water, bring to the boil and skim the surface.
2. Add a halved onion, the garlic, ginger, cinnamon and cloves, then simmer covered for 40 minutes.
3. Remove the chicken, let it cool, shred the meat and set it aside.
4. Strain the broth and season it with fish sauce, salt and white pepper.
5. Fry the sliced onions in a little oil until they are well browned and crispy.
6. Plunge the vermicelli into boiling water for 2 minutes, then drain.
7. Divide the vermicelli among the bowls, add the shredded chicken and pour over the very hot broth.
8. Garnish with fried onions and finely snipped chives before serving.