Optional: thicken the chili jam with roasted and ground yellow-hulled mung beans.
Re-season the chili jam using fish sauce, palm sugar, tamarind paste, lime juice and bitter orange juice to a sour-salty-sweet flavor profile according to the ratios indicated.
Prepare the toppings:
Prepare crispy fried shallots as described here, or alternatively use coconut cream cooked into fat (น้ำมันขี้โล้; khee lo:h) to fry the shallots instead of oil or pork lard.
Cut the spring onions into fine, thin slices, using both the white and green parts.
Pick young coriander leaves and soak them in cold water to freshen them.
How to serve the dish:
Place a portion of the fermented rice noodles in a serving bowl.
Using a ladle, pour the chicken coconut broth over the noodles.
Drizzle chili jam on top.
Garnish with spring onions, coriander leaves and crispy fried shallots.
Optional: serve with batter-fried leaves or vegetables.