1/2 bowl chopped spring onion and chopped coriander stalks (kan choy)
For the chilli sauce:
5 dried chillies, soaked
5 fresh red chillies
5 bird's eye chillies (cili padi)
5 cloves garlic
1 tbsp rice vinegar
2 tbsp lime juice
3 tbsp cooled boiled water
1 tsp salt
1 tsp sugar
To prepare the soup stock, rinse and chop chicken carcasses into halves. Bring water to a boil in a large pot. Add in all the ingredients and bring to boil over medium high heat. Let it boil for 1–2 minutes while you skim the foam off the surface.
Half-cover pot and reduce heat to maintain a steady, gentle simmer. Cook for 1–1½ hours or until stock has reduced in volume by about half.
Strain the soup stock and discard chicken carcasses and impurities. Put beef tripe into a pot of boiling water. Cook for 15–20 minutes. Remove and rinse tripe then cut off excess fat. Cut tripe into thin slices.
Put beef tendon and brisket into a pot of boiling water. Cook for 25–30 minutes.
Drain then cut into slices. Add this stock to the main soup stock.
Heat oil in a pot over medium high heat. When hot, add ginger and stir-fry for 20–30 seconds.
Add the rest of ingredients (A). Fry until fragrant.
Pour in soup stock and bring to a boil. Put in beef tripe, tendon and brisket. Cover, reduce heat and simmer for 1 hour until meat is tender. Add seasoning to taste.
To serve, blanch noodles and bean sprouts separately. Put in required amount into individual serving bowls.
Serve with soup, tripe, tendon and brisket and garnish with a little chopped spring onion and coriander. Serve hot with chilli sauce.
[For the chilli sauce] : Combine all ingredients in a blender. Process until fine.