Hanoi Noodle Soup With Chicken, Baby Tatsoi, And Bok Choy - cooking recipe

Ingredients

8 cups chicken stock
2 tablespoons coarsely chopped fresh ginger
3 garlic cloves, peeled
1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves
2 whole chicken breasts, bone in
1 lb bok choy, chopped
1/4 lb vietnamese rice noodles, 1/2-inch-wide (bahn pho)
3 tablespoons finely chopped scallions
4 ounces baby tatsoi
vietnamese hot sauce (tuong ot toi)

Preparation

In a medium stockpot, bring chicken stock to a simmer over medium heat. Add ginger, garlic, 1/4 cup each of the cilantro and mint leaves, and chicken. Simmer until chicken is cooked through, about 30 minutes.
Remove chicken and allow to cool. Tear each breast into about 6 pieces, discard bones. Strain broth and return to pot over low heat. Add bok choy and simmer 5-10 minutes.
Soak noodles in hot water until softened, 5-10 minutes. Cook noodles in boiling water until tender, about 3 minutes. Drain and rinse well with cold water.
Divide noodles among six bowls. Add chicken pieces, scallions, remaining 1/4 cup each mint and cilantro, and tatsoi. Pour hot broth and bok choy over top. Serve with Tuong Ot Toi.