Cook’S Illustrated Vietnamese-Style Noodle Soup With Chicken And Napa Cabbage

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   1. Noodles: Bring 4 quarts water to boil in large pot. Off heat, add noodles, and let sit until tender, 10 to 15 minutes. Drain and distribute among individual serving bowls.

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   2. Broth: Bring all ingredients to boil in medium saucepan over medium-high heat. Reduce heat to low; simmer partially covered to blend flavors. Add chicken thighs to the broth and simmer until cooked through, about 10 minutes. Remove chicken with slotted spoon and set aside; when cool enough to handle, slice thinly. Continue to simmer broth, return to pot; season to taste with additional salt if necessary. Cover and keep hot over low heat.

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   3. Divide the noodles and cabbage among the bowls.

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   4. Add the chicken, then ladle in the broth.

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   5. Sprinkle on all other ingredients and serve immediately, passing lime wedges separately.

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   STEP BY STEP: Bruising the aromatics

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   Using the handle or back of a chef's knife, smash the ginger, garlic, and lemon grass to release flavor.

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   STEP BY STEP: Assembling the Soup

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   1. Divide the noodles and sprouts or cabbage among the bowls.

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    2. Add the meat, seafood, or chicken, then ladle in the broth.

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    3. Sprinkle on the herbs and other flavorings of choice.

* Per serving · 4 servings · Values may vary.