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In a food processor, blend shallots, garlic, candlenuts and fresh turmeric until it forms paste. Set aside
Season the chicken with salt.
Heat the oil over medium-high heat. Add the chicken skin side down and cook until the skin is crispy. Set aside.
Then, add the paste and fry on low heat until fragrant for 5 minutes. Keep stirring to make sure it's not burn.
Add the chicken broth, ginger, galangal, smashed lemongrass, lime leaves, salt, white pepper and ground coriander.
Once it is boiling, return the chicken back into the pot and cover with the lid.
Cook for 30 minutes on low heat and remove the chicken.
Once the chicken is cool enough, shred the chicken.
To assemble, add vermicelli or bihon to the bowl and serve with bean sprouts, hard boiled eggs, coriander, spring onions, fried onions and sambal (optional).