COOK’S ILLUSTRATED VIETNAMESE-STYLE NOODLE SOUP WITH CHICKEN AND NAPA CABBAGE

Steps:

• 1. Noodles: Bring 4 quarts water to boil in large pot. Off heat, add noodles, and let sit until tender, 10 to 15 minutes. Drain and distribute among individual serving bowls. 2. Broth: Bring all ingredients to boil in medium saucepan over medium-high heat. Reduce heat to low; simmer partially covered to blend flavors. Add chicken thighs to the broth and simmer until cooked through, about 10 minutes. Remove chicken with slotted spoon and set aside; when cool enough to handle, slice thinly. Continue to simmer broth, return to pot; season to taste with additional salt if necessary. Cover and keep hot over low heat. 3. Divide the noodles and cabbage among the bowls. 4. Add the chicken, then ladle in the broth. 5. Sprinkle on all other ingredients and serve immediately, passing lime wedges separately. STEP BY STEP: Bruising the aromatics Using the handle or back of a chef's knife, smash the ginger, garlic, and lemon grass to release flavor. STEP BY STEP: Assembling the Soup 1. Divide the noodles and sprouts or cabbage among the bowls. 2. Add the meat, seafood, or chicken, then ladle in the broth. 3. Sprinkle on the herbs and other flavorings of choice.