Time: 1 hour 15 minutes

1 free-range chicken, about 3 pounds, quartered

2 stalks fresh lemon grass, bruised with the handle of a heavy knife and tied in a knot

6 kaffir lime leaves, fresh or frozen (optional)

1 teaspoon kosher salt, more to taste

1 teaspoon black peppercorns

1 1/2 tablespoons coriander seeds

2 teaspoons cumin seeds

5 shallots, peeled and halved

3 cloves garlic, peeled

2 teaspoons finely minced fresh turmeric, or 1 1/2 teaspoons ground turmeric

2 tablespoons finely minced ginger

3 tablespoons peanut oil

4 ounces glass noodles or thin dried rice noodles, called vermicelli, bihun or bun

1 tablespoon fresh lime juice

2 tablespoons chopped celery leaves, mint, Thai basil or cilantro leaves

2 shallots, thinly sliced and fried in vegetable oil until brown (optional)

Quartered limes and chili paste (such as sambal) for serving

Cooked white rice (optional).