Rice Noodle Soup with Ham and Lettuce

1. 1

   Cover chicken with 12 cups water in a 6- to 8-quart pot.

2. 2

   Cut off one third of ham (trim if necessary) and cut into 1/3-inch dice, then chill.

3. 3

   Add remaining two thirds ham to pot.

4. 4

   Trim scallions, then cut 1 scallion into thin slices and reserve.

5. 5

   Cut remaining scallions crosswise into thirds and add to pot along with ginger, garlic, and cilantro stems.

6. 6

   Cook chicken, uncovered, at a bare simmer 3 hours (do not let boil), skimming foam as necessary.

7. 7

   (Do not stir, or stock will be cloudy.)

8. 8

   Transfer chicken with tongs to a cutting board, reserving stock.

9. 9

   When chicken is cool enough to handle, remove breast meat and shred into 3-inch-long strips, discarding skin.

10. 10

    Chill strips and reserve remaining chicken for another use.

11. 11

    Pour stock through a fine-mesh sieve into a large bowl, discarding solids and skimming off fat (see cooks' note, below).

12. 12

    Bring 6 cups stock with salt to a simmer.

13. 13

    While stock is coming to a simmer, bring about 2 quarts water to a boil in a 4-quart saucepan.

14. 14

    Soak noodles in a bowl of very hot water until softened, about 10 minutes, then drain in a colander.

15. 15

    Add noodles to boiling water and cook 1 minute, then add lettuce and cook 30 seconds.

16. 16

    Drain in a colander.

17. 17

    Using tongs, divide noodles and lettuce among 6 deep bowls, forming small nests, then top with shredded chicken and diced ham.

18. 18

    Ladle 1 cup hot broth into each bowl and sprinkle with sliced scallion.

* Per serving · 4 servings · Values may vary.