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

• chicken stock↗8 cups
• coarsely chopped fresh ginger2 tablespoons
• garlic cloves↗3

  peeled

• fresh cilantro leaves↗1⁄2 cup
• fresh mint leaves↗1⁄2 cup
• whole chicken breasts↗2

  bone in

• bok choy↗1 lb

  chopped

• vietnamese rice noodles↗1⁄4 lb

  1/2-inch-wide (bahn pho)

• finely chopped scallions3 tablespoons
• baby tatsoi↗4 ounces
• vietnamese hot sauce↗

  (tuong ot toi)

Step-by-step instructions

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.