1 ounce piece ginger, rough chopped
1 to 2 cloves garlic
1/2 teaspoon salt
1 pound ground chicken
1 tablespoon sweet white rice flour (can use all-purpose flour if not gluten intolerant)
1 tablespoon dark sesame oil (divided)
1/2 tablespoon fish sauce
1 tablespoon avocado oil
3 shallots, quartered
1 tablespoon Asian garlic chili sauce
6 cups chicken broth
125 grams pea vermicelli noodles (glass noodles)
2 tablespoons chopped chives
Using a mortar and pestle work the ginger, garlic and salt into a paste.
Transfer the paste into a large bowl and mix with the ground chicken, flour, fish sauce and 1/2 tablespoon of the sesame oil. Mix until well blended; set aside.
Bring the avocado oil to medium high heat and toss in the quartered shallots; cook until they start to brown. Mix in the garlic chili past and add the broth a bit at a time.
Bring to a boil and drop the chicken mixture a spoon full at a time into the broth; cook for 5 minutes and reduce heat to low.
Add the glass noodles and let sit for 3 to 4 minutes until noodles have softened; stir in the remaining sesame oil and chives and ladle into bowls.