Vietnamese Chicken Glass Noodle Soup
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In a large pot, bring water to boil. Add one whole onion, a knob of ginger, and a whole chicken. Let it cook for about 45 minutes.
As the broth cooks, skim off any foam and impurities.
Remove the chicken, onion, and ginger from the pot. Let the chicken cool before shredding it.
Season the broth with rock sugar, fish sauce, chicken bouillon, salt, and some MSG. Adjust the seasoning to taste.
Soak wood ear mushrooms until soft and chop them up along with green onions and cilantro.
Prepare the glass noodles as per the package instructions.
Assemble your bowl by placing glass noodles at the bottom. Add shredded chicken, wood ear mushrooms, and fresh herbs. Top it off with fried shallots and chili oil.
Ladle the hot broth over the top, and enjoy!