Ingredients
8
ounces small or medium dried rice sticks
8
ounces chicken breast, thinly sliced against the grain
1
cup mung bean sprouts, root ends trimmed
2
or more bird's eye or Thai chilies, stemmed, seeded, and thinly sliced
Directions
1.
Place the rice sticks in a dish with lukewarm water to cover.
2.
Let stand until pliable, about 20 minutes.
3.
Meanwhile, pour the chicken stock into a pot and bring to a gentle boil over medium heat.
4.
Reduce the heat to medium-low and partially cover until ready to use.
5.
Bring a pot filled with water to a boil over high heat.
6.
Drain and divide the rice stick noodles into 4 equal portions.
7.
Place noodles, one portion at a time, in a sieve and lower it into the boiling water.
8.
Untangle the noodles with chopsticks and boil until tender but firm, about 7 seconds.
9.
Remove and drain the noodles, then place them in a large soup bowl.
10.
Repeat this step until you have 4 individual servings.
11.
Blanch the chicken pieces in the same boiling water for about 2 minutes per batch.
12.
Divide and place atop each noodle serving.
13.
Pour a generous amount of hot broth over each serving and garnish with some traditional herbs, mung bean sprouts, chilies, and fried shallots.
14.
Squeeze a wedge of lime over each serving and adjust the seasoning with fish sauce.
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