Ingredients
ginger,¾-inch section
2large green onions
½ozcilantro sprigs,(1 very small bunch)
1½tspcoriander seeds
1whole clove
4cupschicken broth,low-sodium
2cupswater
8ozchicken breast,or thighs, boneless, skinless
½tspfine sea salt
5oznarrow flat rice noodles,dried
3tspfish sauce
½tsporganic sugar,or 1 tsp maple syrup, optional
pepper,optional
bean sprouts
mint sprigs
Thai basil
cilantro leaves
lime wedges
chili peppers,thinly-sliced
Preparation
Peel then slice the ginger into 4 or 5 coins. Smack with the flat side of a knife or meat mallet. Set aside.
Thinly slice the green parts of the green onion to yield 2 to 3 tablespoons. Set aside for garnish.
Cut the leftover sections into pinkie-finger lengths, bruise, then add to the ginger.
Coarsely chop the leafy tops of the cilantro to yield 2 tablespoons. Set aside for garnish. Set the remaining cilantro sprigs aside.
In a 3 to 4-quart pot, toast the coriander seeds and clove over medium heat for 1 to 2 minutes until fragrant. Add the ginger and green onion sections. Stir for about 30 seconds, until aromatic.
Slide the pot off the heat, wait for 15 seconds or so to briefly cool, then pour in the broth. Return the pot to the burner, then add the water, cilantro sprigs, chicken, and salt.
Bring to a boil over high heat, then lower the heat to gently simmer. After 5 to 10 minutes of simmering, the chicken should be firm and cooked through. Continue to simmer the broth without the chicken for another 15 to 20 minutes.
Transfer the chicken to a bowl, flush with cold water to arrest the cooking, then drain.
Let cool, then cut or shred into bite-size pieces. Cover loosely to prevent drying.
Soak the rice noodles in hot water until pliable and opaque. Drain, rinse, and set aside.
When the broth is done, pour it through a fine-mesh strainer positioned over a 2-quart pot. Line the strainer with muslin for clear broth. Discard the solids. There should be about 4 cups. Season with fish sauce and sugar, if needed.
Bring the strained broth to a boil over high heat. Put the noodles in a noodle strainer or mesh sieve and dunk in the hot broth to heat and soften for 5 to 60 seconds.
Lift the noodles from the pot and divide between the 2 bowls.
Lower the heat to keep the broth hot while arranging the chicken on top of the noodles and garnish with the chopped green onion, cilantro, and a sprinkling of pepper. Taste and adjust the broth’s saltiness one last time.
Return the broth to a boil and ladle into the bowls. Serve, and enjoy!
