Start preparing the broth by blending the onion and garlics in a blender. You can also use a pestle and mortar if you want to.
Then cut the meat into thin pieces and combine it with the rest of the broth ingredients together with the processed onion and garlic.
Add water until it covers the ingredients. Boil for at least 2 hours or until the meat is tender.
Next, in a separate pot, bring some water to aboil and combine it with the turmeric.
Blanch the rice vermicelli until a firm but tender texture. Then instantly pass it through running water to prevent sticking.
For the sambal, just fry both ingredients in a little oil. Until fragrant.
To serve, place the noodles in a bowl, then followed by the soup. Sprinkle with deep fried shallots, chopped chinese parsley, sliced spring onions and also the sambal.
