Miến Gà (Vietnamese Chicken Glass Noodle Soup)

Fill a large bowl with hot water and add the glass noodles. Soak noodles for at least 15 minutes until they have softened.

In a medium-size pot, add chicken stock, fish sauce, peppercorns and ginger. Bring to a simmer and add chicken breast. Continue poaching chicken breast until it is fully cooked, about 8 minutes–depending on size. Remove the chicken breast. Once it’s cooled slightly, slice or shred the meat.

Turning back to the the broth, skim off any impurities that may have formed. Taste and adjust the seasonings—adding more pepper or a dash of fish sauce as needed. Keep the broth at a low simmer to ensure it stays hot.

Drain the glass noodles and add to bowls. Sprinkle with scallions, cilantro, and arrange chicken slices on top. Ladle hot broth over the noodles. Garnish with additional scallions, chilies, basil, and lime.

Note: It’s important that the broth remain piping hot when it’s poured over the noodles. The heat will finish cooking the glass noodles.