Begin by chopping the head of garlic into small, even pieces. In a small saucepan, heat about 1/4 cup of neutral oil over low heat. Carefully add the chopped garlic, stirring frequently, until golden brown—this should take about 5-7 minutes. Once done, strain the garlic through a fine sieve and set aside, reserving the oil for additional flavor.

Chef's Tip: You can make this garlic in advance and store it in the fridge for up to a week.

Char the desired chili peppers and garlic cloves either directly over a flame or in a dry pan for about 2-3 minutes until fragrant. Allow them to cool slightly, then blend together with 1/4-1/2 cup white vinegar until smooth.

In a sizable pot, pour in 1 liter of Thai-style chicken stock. Add 2 tablespoons soy sauce, 1 tablespoon fish sauce, and 1 1/2 teaspoons of sugar. Bring to a gentle simmer and let it cook on low heat. Meanwhile, add your chicken breast to the broth and poach it for about 15-20 minutes until cooked through. Remove the chicken, shred it using two forks, and toss it with 1/2 teaspoon fish sauce and 1 teaspoon of garlic oil for extra flavor.

Boil another pot of water for the rice noodles. Once boiling, immerse the soaked noodles, bean sprouts, and your choice of greens (spinach, bok choy or water spinach) for just 3-4 minutes until tender. Drain and set aside. To serve, add the halved Asian-style meatballs into the simmering broth for about 2-3 minutes or until heated through.

Ladle the hot broth over the noodles in deep bowls, top with the shredded chicken, fried garlic, and, if desired, drizzle with the chili vinegar and add any optional condiments.

Chef’s Tip: Garnish generously with fresh herbs like cilantro or green onions for an aromatic finish.