Vietnamese Ginger Chicken Soup - cooking recipe

Ingredients

4 inches peeled ginger
2 onions, halved
4 cups reduced-sodium chicken broth
5 ounces boneless skinless chicken breasts
1 tablespoon fish sauce
1 teaspoon black peppercorns
3 ounces rice vermicelli
2 scallions, sliced thin (white only)
1 1/2 cups bean sprouts
1/4 cup chopped cilantro
1/4 cup chopped mint
lime wedge

Preparation

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