2 pounds Chicken Breast
2 teaspoons Chinese Five Spice
1 ½ teaspoon Kosher Salt
1 teaspoon Sugar
6 cups Chicken Stock
2 inches fresh Lemongrass, crushed with knife
2 inches fresh Ginger, peeled and sliced
1 Bay Leaf
8-1o ounces Vermicelli Rice Noodles
¼ cup Fish Sauce
2 tablespoons fresh Lime Juice
Thai Basil, for garnish
Mung Bean Sprouts, for garnish
1 Jalapeno, sliced, for garnish
Lime wedges, for garnish
Cilantro, for garnish
Hoisin Sauce, optional, for garnish
Chili Oil, optional, for garnish
Stir together the Chinese five spice, salt, and sugar. Season the chicken with this mixture and let marinate for 20 minutes.
Place the chicken in a stock pot with the lemongrass and ginger. Add the chicken stock, ensuring the chicken is covered by at least 1 inch. Bring to a simmer and gently poach the chicken for 15-20 minutes. The chicken should be at least 160 degrees Fahrenheit internally.
Place the chicken in a bowl and shred. Cover and refrigerate. Strain the stock into a clean sauce pan. Bring to a simmer. Simmer the broth, covered, for 20-30 more minutes to concentrate the flavor. Add the shredded chicken back into the stock to re-heat. Remove from heat and stir in fish sauce and lime juice.
Just before the stock is finished cooking, cook the rice noodles according to the package instructions. Divide the noodles into serving bowls. Divide the shredded chicken into the bowls over the noodles. Garnish with bean sprouts, Thai basil, jalapenos, and cilantro as desired. Spoon the hot broth into the bowls and serve with hoisin sauce and chili oil.
Photographed by Alli Shepherd.