Once cooked, remove the chicken and pull the meat into threads while the chicken is still warm. Set aside.
Prepare the shrimp:
Peel and devein the shrimp; do not discard the shells and heads.
Squeeze the shrimp tomalley from the heads. Using a fork, scramble the shrimp tomalley to a smooth consistency. Set aside.
In a pot, bring water to boil; add bruised shallots, and a stalk of lemongrass.
Briefly and lightly cook the shrimp until only 90% done. Remove the shrimp and set them aside. The shrimp will continue to cook from the residual heat.
Save two shrimp for the thickening paste, and pull the rest of the cooked shrimp into threads or use a knife to slice them into thin elongated strips. Set aside.
Prepare the shrimp broth:
Add to the shrimp tomalley to the pot in which the shrimp were cooked.
Once the tomalley is cooked, add the emptied shrimp heads and the washed shells and cook on low heat only until the shells turn orange. Mix and press them, but do not overcook – otherwise you risk losing the delicate sweet taste of the broth.
Strain the liquids using a sieve. Press well to squeeze out all the liquids. Set the broth aside.
Prepare the thickening paste:
Thoroughly wash hulled mung beans and soak them in water for two hours.
In a wok over very low heat, roast the mung beans while constantly stirring until the beans are cooked and fragrant. Let the mung beans cool to room temperature.
Transfer the mung beans to a mortar and pestle; grind into a very fine sand-like texture, using the pestle in a round circular motion.
Add the roasted unsalted peanuts. Pound until the paste is smooth.
Add the crispy fried garlic and crispy fried shallots; pound until the paste is smooth.
Add the reserved cooked shrimp and continue to pound until the paste is smooth.
Transfer the paste into a mixing bowl and add the chili jam.
Dilute the paste with the shrimp broth until it reaches the desired consistency.
Mixing the sauce:
Mix the chicken and shrimp threads with the sauce, reserving some for garnish. You can adjust the consistency by adding more of the shrimp broth as needed.
Season the mixture to a sour-sweet and salty profile using fish sauce, lime juice, and palm sugar at the ratios indicated.
How to serve the dish:
Place a portion of the fermented rice noodles in a serving bowl.
Using a spoon, pour the shrimp and chicken chili jam broth over the noodles.
Serve the dish alongside lettuce, shredded green papaya, shredded banana blossom, shredded slices of cucumber, hand-picked coriander leaves soaked in water to freshen up, and thin juliennes of ginger that were soaked in lime juice until they turned pink.