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1
Combine the chicken and 3 quarts water in a large, heavy soup pot and bring to a simmer.
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2
Skim off foam and add the onion, ginger root, garlic cloves, peppercorns and 1 teaspoon salt.
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3
Reduce the heat, cover partially, and simmer 40 minutes.
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4
Skim occasionally.
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5
Remove the chicken pieces from the broth and allow to cool.
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6
Line a strainer with cheesecloth and strain the broth into a bowl.
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7
When the chicken is cool enough to handle, shred and refrigerate in a covered container until ready to serve the soup.
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8
Refrigerate the broth for at least 3 hours or, preferably, overnight.
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9
Lift off the fat from the surface and discard.
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10
About 30 minutes before you wish to serve the meal, remove the chicken and broth from the refrigerator.
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11
Bring the broth to a simmer and add the fish sauce (or soy sauce) and salt to taste.
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12
Taste and adjust seasonings.
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13
Place the rice noodles in a bowl and cover with hot water.
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14
Let sit for 20 minutes, then drain.
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15
Bring a large pot of water to a boil.
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16
Add the noodles and cook just until tender, 30 seconds to a minute.
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17
Drain and rinse with cold water.
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18
Set aside.
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19
Just before serving, add the spinach to the simmering soup.
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20
To serve the soup, distribute the noodles among 4 to 6 large bowls.
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21
Top with shredded chicken and a handful of chopped cilantro.
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22
Ladle the simmering broth, with some of the spinach, into each bowl over the chicken and noodles.
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23
Serve at once, passing the limes for guests to squeeze on as they wish.
