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1
Wash the chicken under cold water and place in a large, heavy, deep soup pot thats not too wide.
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2
Add the broth.
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3
Bring to a simmer over medium-high heat, lower the heat, and simmer, uncovered, for about 30 minutes, skimming the scum as it rises to the top of the pot.
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4
Continue skimming until the soup is clear.
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5
Add more broth if necessary.
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6
Add the scallions, gingerroot, fish sauce, star anise, allspice, and peppercorns.
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7
Simmer, partially covered, for 40 to 50 minutes.
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8
Cool slightly, then remove the chicken.
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9
Remove the chicken from the bones and discard the skin and bones.
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10
Cut the chicken into bite-size pieces, or shred, and set aside.
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11
Strain the broth and discard the vegetables and spices.
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12
Skim the fat off the top of the soup with a large spoon, or use a gravy degreasing cup.
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13
(Or pour broth into a large bowl and chill overnight.
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14
The next day, remove the congealed fat from the surface before reheating the soup.)
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15
Just before serving, return the broth and the chicken to the pot and bring to a simmer over medium heat.
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16
Meanwhile, bring a large pot of water to boiling.
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17
Place a handful of vermicelli in a strainer, and rinse in running water.
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18
Dip the strainer full of noodles in the boiling water for 2 to 3 seconds.
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19
Repeat until all the noodles are used.
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20
Drain.
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21
If using dry rice sticks, rinse in cold water and cook in the boiling water for 1 1/2 to 2 minutes, or until soft.
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22
Drain.
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23
Place the noodles or rice sticks in individual soup bowls.
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24
Using a slotted spoon, top with a portion of chicken.
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25
Ladle hot soup into the bowls.
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26
Serve with garnishes arranged on a large platter and with a bowl of extra fish sauce on the side.
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27
Diners can add the garnishes along with a squeeze of lime and fish sauce to taste.
