Ingredients:

1 carrot chopped cubes

3 spring onion slices

1/2 can sweetcorn kernels

vermicelli noodles to your need

cilantro finely chopped

salt to taste

3 tablespoon vinegar

pinch of turmeric

1 whole chicken cleaned (for the stock)

2 medium onions quartered (for the stock)

3 spring onion cut into big slices (for the stock)

1 carrot chopped into chunks (for the stock)

2 bay leaves (for the stock)

6 peppercorns (for the stock)

cilantro chopped (for the stock)

1 cube of chicken stock (for the stock)

Directions:

1. Put all stock ingredients and Chicken in a big pot fill in with 3 liters of water. Bring to boil then simmer for about 11/2 hours turning occasionally. Skin off any froth occasionally. Remove Chicken set aside. Strain the stock. Put the stock back in a cleaned pot.

2. Boil once then simmer. Add in carrots and spring onions then simmer for 10 minutes. Shred Chicken discarding the skin and the bones. Add to the pot with Sweetcorn Vermicelli Vinegar Turmeric and salt to taste. Cook till the Vermicelli is cooked. Add in Red Chilies and chopped Cilantro. Serve.

Bon Appetit!