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1
Put the rice noodles in a large bowl and cover with warm water.
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2
Set aside and soak the noodles until pliable, about 20 minutes; drain and reserve.
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3
In a large saucepan, bring the chicken stock to a boil.
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4
Reduce the heat to low, add the chicken and simmer until just cooked through, about 5 minutes.
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5
Transfer the chicken to a bowl.
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6
Season the stock with salt and fish sauce.
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7
Cover the saucepan and keep the stock at a bare simmer over low heat.
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8
In a small bowl, combine the rice vinegar and soy sauce.
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9
Arrange the pea shoots, cabbage and bean sprouts on a platter.
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10
Put the lime wedges, peanuts, cilantro and scallions in small bowls.
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11
Arrange all of the condiments and toppings on the table along with the Asian chili sauce, sesame oil and white pepper.
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12
Bring a large saucepan of water to a boil; have ready a strainer or colander that will fit inside the pan.
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13
Return the chicken to the stock.
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14
For each serving, put one-sixth of the noodles in the strainer and dip it into the boiling water; swirl until the noodles are al dente, about 40 seconds.
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15
Lift the strainer and shake to drain the noodles; transfer them to a soup bowl.
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16
Ladle some of the stock and chicken over the noodles; repeat for the remaining 5 servings.
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17
Let your guests garnish and season their soups as they wish.
