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1
In a large pot, combine the chicken parts with the corn cobs, scallions, ginger, garlic, 2 1/2 teaspoons of salt and 4 quarts of water and bring just to a boil.
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2
Simmer over moderately low heat, skimming the surface, until the stock is flavorful, about 2 hours.
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3
Meanwhile, in a large saucepan of salted boiling water, cook the vermicelli until al dente, about 2 minutes.
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4
Drain and cool under running water.
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5
Transfer the vermicelli to a bowl and toss with the oil to prevent sticking.
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6
Strain the stock into the large saucepan.
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7
You should have about 2 1/2 quarts of stock; add water if needed.
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8
Add the chicken breasts to the saucepan and return the stock just to a boil.
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9
Remove the saucepan from the heat, cover and let stand until the chicken is just cooked through, about 20 minutes.
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10
Using tongs, transfer the chicken to a plate; let cool slightly, then shred.
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11
Add the corn kernels to the stock and bring just to a boil.
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12
Simmer over moderate heat until the corn is crisp-tender, about 3 minutes.
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13
Stir in the shredded chicken and the fish sauce and season with salt.
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14
To serve, fill bowls with the vermicelli and ladle the soup on top.
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15
Garnish with basil leaves and Thai chiles and serve.
