Vietnamese Ginger Chicken Soup

• peeled ginger4 inches
• onions↗2

  halved

• reduced-sodium chicken broth↗4 cups
• boneless skinless chicken breasts↗5 ounces
• fish sauce↗1 tablespoon
• black peppercorns↗1 teaspoon
• rice vermicelli↗3 ounces
• scallions↗2

  sliced thin (white only)

• bean sprouts1 1⁄2 cups
• chopped cilantro1⁄4 cup
• chopped mint1⁄4 cup
• lime wedge

Step-by-step instructions

1. 1

   Blacken ginger and onions by threading on a metal skewer and holding over a gas burner flame and turning until scorched on all sides (1-2 minutes).

2. 2

   Leave one piece ginger whole, chop the other when cool.

3. 3

   Combine broth, chicken, fish sauce, peppercorns, blackened onions, and the whole ginger piece in a large saucepan and bring to a boil.

4. 4

   Reduce heat and simmer, covered, until the chicken is cooked through, about 5 minutes.

5. 5

   Remove chicken and shred into bite-sized pieces.

6. 6

   Continue simmering broth for about 20 minutes.

7. 7

   In the mean time, soak vermicelli in a large bowl of warm water until softened, about 10 minutes.

8. 8

   Drain and set aside.

9. 9

   Strain broth, discard solids, and return to a boil.

10. 10

    Add chopped ginger and scallions, reduce heat and simmer for 5 minutes.

11. 11

    To serve: divide vermicelli into 4 bowls, tops with bean sprouts and shredded chicken, then ladle over broth.

12. 12

    Serve with cilantro, mint, and lime on the side.