Pound garlic, coriander root and black peppercorns thoroughly. Heat olive oil over medium heat. Add the pounded stir fry till aromatic. Add chicken things stir fry approx 2-3 mins. Transfer into the soup pot. Seasoning with soy sauce and salt. Continue cook with medium heat until the chicken tender.

Prepare to serve, place the steamed wide rice noodles and steamed bean sprouts on the serving plate. Scoop the five spices soup over. Sprinkle with coriander leave. Serve with lime, bird’s eye chilies and lettuces.