Ingredients
400g chicken thigh (of hen or gelded cock)
1 chicken neck, 2 chicken wings, 2 chicken legs
1000g pig bones
1 dried shallot, charred
3000ml cold water
1 piece ginger, charred
50g dried shrimp, washed
1000g rice noodles

To taste: Spring onion, coriander, fresh herbs, lemon leaves, fish sauce, seasoning (which consists largely of salt and MSG), lemon, chili, vinegar.

Preparation
Wash and parboil pig bones in a stockpot; quickly scrub the stockpot clean; wash the bones again; return the bones to the pot; pour in water, and simmer.

Boil chicken neck, wings, legs and thigh in water to make stock. When cooked, remove the meat from the stock and let cool; cut the meat off the bones and shred across the grain. Set aside.

Beat the dried shallot and ginger and add to pig stock along with the dried shrimp. Simmer until fat rises to the top and decant the stock into another pot. Before serving, mix the pig stock with the strained chicken stock; add fish sauce and seasoning.

Wash and finely chop the green part of spring onion, coriander, fresh herbs; wash and cut lemon leaves into long, thin strips. Cut the white part of spring onion into 10-cm-long pieces, scald, and set aside.

Pour boiling water on rice noodles, stirring, then drain; divide noodles evenly among 4 large bowls. On top of the noodles, place chicken, herbs, coriander, spring onion, and the white part of spring onion, strips of lemon leaves; ladle boiling broth into bowls; serve hot.

*Add lemon vinegar, and chili to taste.