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. Leave one piece ginger whole, chop the other when cool. 3. Combine broth, chicken, fish sauce, peppercorns, blackened onions, and the whole ginger piece in a large saucepan and bring to a boil. 4. Reduce heat and simmer, covered, until the chicken is cooked through, about 5 minutes. 5. Remove chicken and shred into bite-sized pieces. 6. Continue simmering broth for about 20 minutes. 7. In the mean time, soak vermicelli in a large bowl of warm water until softened, about 10 minutes. 8. Drain and set aside. 9. Strain broth, discard solids, and return to a boil. 10. Add chopped ginger and scallions, reduce heat and simmer for 5 minutes. 11. To serve: divide vermicelli into 4 bowls, tops with bean sprouts and shredded chicken, then ladle over broth. 12. Serve with cilantro, mint, and lime on the side. ---------------------------------------------------------------------------
Nutrition
Ingredients
