HANOI NOODLE SOUP WITH CHICKEN, BABY TATSOI, AND BOK CHOY

HANOI NOODLE SOUP WITH CHICKEN, BABY TATSOI, AND BOK CHOY image

Number Of Ingredients 11

8 cups chicken stock
2 tablespoons coarsely chopped fresh ginger
3 cloves garlic, peeled
1/2 cups fresh cilantro leaves
1/2 cups fresh mint leaves
2 pieces 2 whole chicken breasts, bone in
1 pound 1 lb. bok choy, chopped (Tatsoi)
1/4 pound 1⁄4 lb. 1⁄2"-wide bahn pho (Vietnamese rice noodles)
3 tablespoon 3 tbsp. finely chopped scallions
4 ounce 4 oz. baby tatsoi
1 l Tuong Ot Toi (Vietnamese hot sauce)

Steps:

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.
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.
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.
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.