Pho Ga (Hanoi Chicken and Rice Noodle Soup)

INGREDIENTS

• 8 ounces small or medium dried rice sticks
• 8 cups chicken stock
• 8 ounces chicken breast, thinly sliced against the grain
• traditional herbs (basil, Vietnamese mint)
• 1 cup mung bean sprouts, root ends trimmed
• 2 or more bird's eye or Thai chilies, stemmed, seeded, and thinly sliced
• 1/2 cup fried shallots
• 1 lime, quartered
• fish sauce to taste

• Place the rice sticks in a dish with lukewarm water to cover. Let stand until pliable, about 20 minutes.
• Meanwhile, pour the chicken stock into a pot and bring to a gentle boil over medium heat.
• Reduce the heat to medium-low and partially cover until ready to use.
• Bring a pot filled with water to a boil over high heat.
• Drain and divide the rice stick noodles into 4 equal portions.
• Place noodles, one portion at a time, in a sieve and lower it into the boiling water.
• Untangle the noodles with chopsticks and boil until tender but firm, about 7 seconds.
• Remove and drain the noodles, then place them in a large soup bowl.
• Repeat this step until you have 4 individual servings.
• Blanch the chicken pieces in the same boiling water for about 2 minutes per batch.
• Divide and place atop each noodle serving.
• Pour a generous amount of hot broth over each serving and garnish with some traditional herbs, mung bean sprouts, chilies, and fried shallots.
• Squeeze a wedge of lime over each serving and adjust the seasoning with fish sauce.