Season the chicken thighs or drumsticks generously with salt and pepper. Let them sit at room temperature for 30 minutes.

Heat 3 tablespoons of cooking oil in a stockpot over medium-high heat. Sear the chicken for about 3 minutes per side until golden brown.

Pour in 4 cups of chicken stock and 4 cups of water. Bring to a boil over high heat, then reduce the heat to medium and let it simmer for 30 minutes, skimming any impurities from the surface occasionally.

Once the broth is ready, remove the chicken from the pot and let it cool. Shred the meat into bite-sized pieces and set aside.

In a blender or food processor, combine lemongrass, shallots, garlic, ginger, turmeric, coriander, cumin, candlenuts, and cooking oil. Blend until smooth. If the mixture is too dry, add 1 tablespoon of oil or water at a time until it reaches a thick paste consistency.

Heat 2 tablespoons of cooking oil in a large saucepan over medium heat. Add 5 tablespoons of the spice paste and stir-fry for about 1 minute until fragrant.

Pour in the chicken broth and stir in ½ cup of coconut milk. Lower the heat and let it simmer for 10 minutes to allow the flavors to meld.

Blanch the dry rice vermicelli noodles in boiling water for 2–3 minutes until al dente. Drain and divide the noodles among 4 serving bowls.

Ladle the hot chicken soup over the noodles. Top with shredded chicken, hard-boiled egg, fresh bean sprouts, crispy shallots, and cilantro.

Serve with lime wedges, fresh red chili, and sambal oelek on the side. Enjoy!