- Serves: 4 servings
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- 8 c. Low-Sodium Chicken Stock
- 1 chubby, thumb-sized piece Ginger, skinned
- 3 cloves Garlic, smashed
- 1 bundle Coriander Stems, tied
- 3 tbsp. Fish Sauce
- 2 Green Onions, cut in half
- 2 Whole Cloves
- 1 Whole Star Anise Pod
- 1 (2 inch) piece Lemongrass
- 1 1/2 lb. Boneless, Skinless Chicken Breasts
- 1 lb. Dried Rice Vermicelli
- 1/2 Red Onion, thinly sliced
- 1/2 lb. Mung Bean Sprouts
- 1 c. Cilantro, washed & roughly chopped
- 1 c. Thai Basil, washed & dried
- 2 fresh Jalapenos, thinly sliced
- 1 Lime, sliced into wedges
In a large Dutch oven or stock pot, combine chicken stock, ginger, garlic cloves, star anise pod, lemongrass, and chicken breasts. Bring stock to a boil, then reduce heat to a simmer and cover. Skim and scum or fat from the surface of the broth as it cooks. Allow broth to continue simmering about 30 minutes or until chicken is cooked though - it should be completely opaque and firm, and a thermometer inserted in the thickest part should register 170 degrees. Pull the chicken from the broth and allow to rest.
While broth cooks, prepare rice vermicelli according to package directions. Rinse finished noodles, then place a single serving of noodles each in 4 bowls. When chicken finishes resting, slice into thin pieces and divide between bowls along with a few jalapeno and onion slices.
To serve, top prepared bowls with broth. Serve with mung bean sprouts, fresh herbs, lime, and jalapeno slices.