| 1 |
Place the rice sticks in a dish with lukewarm water
to cover. Let stand until pliable, about 20 minutes. |
| 2 |
Meanwhile, pour the chicken stock into a pot and
bring to a gentle boil over medium heat. Reduce the heat to
medium-low and partially cover until ready to use. |
| 3 |
Bring a pot filled with water to a boil over high
heat. Drain and divide the rice stick noodles into 4 equal portions.
Place noodles, one portion at a time, in a sieve and lower it into
the boiling water. Untangle the noodles with chopsticks and boil
until tender but firm, about 7 seconds. Remove and drain the
noodles, then place them in a large soup bowl. Repeat this step
until you have 4 individual servings. |
| 4 |
Blanch the chicken pieces in the same boiling water
for about 2 minutes per batch. Divide and place atop each noodle
serving. Pour a generous amount of hot broth over each serving and
garnish with some traditional herbs, mung bean sprouts, chilies, and
fried shallots. Squeeze a wedge of lime over each serving and adjust
the seasoning with fish sauce. |
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