In a saucepan, combine chicken pieces, water, and salt. Bring to a boil, then reduce heat, cover, and simmer until chicken is tender.

Remove chicken from stock and let cool. Discard skin and bones, then shred the meat finely.

Return shredded chicken to the stock.

Prepare the seasoning paste by blending black peppercorns, coriander seed, candlenuts/macadamia nuts, shallots, garlic, ginger, and turmeric.

Heat oil in a saucepan over medium heat. Add seasoning paste and stir-fry until fragrant, about 4 minutes.

Add chicken stock with chicken pieces to the saucepan and bring to a boil.

Stir in coconut milk and kaffir lime leaves, then bring back to a gentle boil.

Taste and add chicken stock powder if desired. Simmer uncovered for 5 minutes.

Thinly slice shallots evenly. Heat vegetable oil in a separate pan. Add shallots to warm oil and cook over low heat, stirring frequently, until golden brown and crisp.

Remove fried shallots and drain on paper towels.

Soften fine dried rice vermicelli in hot water.

Divide noodles among four bowls.

Pour chicken stock over the noodles.

Add sliced potatoes, egg quarters, bean sprouts, chopped coriander, and crispy shallots to each bowl.

Serve with a lime wedge and sambal oelek (optional).