Pho Ga, Slow-poached Farm Egg, and Ba La Lot
For the Chicken Soup:
Put toasted fennel and coriander into a sachet. In a pot, add sachet, white pepper, cinnamon, star anise, cloves, licorice root, Chinese clove, onions, ginger, and chickens. Cover with water, bring to a boil, and turn off the heat. Allow the chickens to poach for 20 to 25 minutes. Once cooked, remove chickens and shock in ice water. When cooled, strip the meat, shred, and reserve. Add the carcass back to the stock. Bring the pot back to a simmer and cook for 3 hours. Strain and season with fish sauce, sugar, and salt.
For the Slow-poached Eggs:
Poach the eggs in an immersion circulator at 144°F for 45 to 55 minutes. Chill immediately and reserve.
For the Noodles:
Soak the noodles in cold water for 1 hour.
For the Bo La Lot:
Preheat a grill. In a large mixing bowl combine the beef, garlic, shallots, curry powder, Chinese five spice, lemongrass, fish sauce, shoyu, olive oil, sugar, black pepper, oyster sauce, and salt. Mold meat into 2-ounce portions and wrap in betel leaves. Spear 3 sausages on each skewer, and grill until meat is cooked through.
To Assemble and Serve:
Gently warn the shredded chicken, chicken soup, and Slow-poached Egg. Bring a large pot of unsalted water to a boil and add Noodles. Cook for 15 to 20 seconds. Remove immediately, shake excess water, and put into bowl. Add shredded chicken and crack open a Slow-poached Egg into the bowl. Pour Chicken Soup over noodles and garnish with Thai basil, cilantro, cilantro, sweet onions, onion tops, onion whites, lime juice, and pickled chili pepper. Place a skewer of Bo La Lot overtop the bowl.