Hanoi Noodle Soup With Chicken, Baby Tatsoi, and Bok Choy

Ingredients

• 8 cups chicken stock
• 2 tablespoons coarsely chopped fresh ginger
• 3 garlic cloves, peeled
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh mint leaves
• 2 whole chicken breasts, bone in
• 1 lb bok choy, chopped
• 1/4 lb vietnamese rice noodles, 1/2-inch-wide (bahn pho)
• 3 tablespoons finely chopped scallions
• 4 ounces baby tatsoi
• vietnamese hot sauce (tuong ot toi)

Directions

1. 1

   In a medium stockpot, bring chicken stock to a simmer over medium heat. Add ginger, garlic, 1/4 cup each of the cilantro and mint leaves, and chicken. Simmer until chicken is cooked through, about 30 minutes.

2. 2

   Remove chicken and allow to cool. Tear each breast into about 6 pieces, discard bones. Strain broth and return to pot over low heat. Add bok choy and simmer 5–10 minutes.

3. 3

   Soak noodles in hot water until softened, 5–10 minutes. Cook noodles in boiling water until tender, about 3 minutes. Drain and rinse well with cold water.

4. 4

   Divide noodles among six bowls. Add chicken pieces, scallions, remaining 1/4 cup each mint and cilantro, and tatsoi. Pour hot broth and bok choy over top. Serve with Tuong Ot Toi.