• 4 c water
• ½ c sliced shallots
• ¼ c minced peeled fresh ginger
• 5 t minced garlic — (about 2 large cloves)
• 1 T Thai fish sauce - nouc mam
• ½ t salt
• ½ t black pepper
• 2 15.75 oz cans chicken broth
• 1 ½ lbs boneless skinless chicken breasts
• ¼ lb uncooked rice sticks or vermicelli — (rice flour noodles)
• 1 c fresh bean sprouts
• 2 T thinly sliced green onions
• 2 T chopped fresh cilantro
• 2 T thinly sliced fresh basil
• 2 T thinly sliced fresh mint
• 4 lime wedges
• chopped hot red or Thai chile — optional
• fish sauce — optional
• chili oil — optional

Combine the first 9 ingredients in a large Dutch oven, bring to a boil. Reduce heat, and simmer 15 minutes or until the chicken is done.

Remove chicken from pan; cool slightly. Cut into bite-size pieces.

Cook rice sticks in boiling water 5 minutes; drain.

Divide chicken and noodles evenly among 4 large bowls. Ladle 2 cups soup into each bowl. Top each serving with ¼ cup sprouts and 1 ½ teaspoons each of onions, cilantro, basil, and mint.

Serve with lime wedges; garnish with chopped chile, nouc mam or chili oil, if desired.

Preparation time: 15 minutes
Cooking time: 15 minutes

triticale