The rich broth is deeply flavored all by itself, the perfect pool for the chewy rice noodles. Adding chunks of chicken and some steamed veggies only makes it better—a handful of broccoli florets, snow peas, sliced carrots, or chunks of sweet bell pepper would make this a one-bowl meal.


  1. Holding the onions and ginger with metal tongs, roast them over an open gas flame or place them under the broiler until the skin is charred. Peel the blackened skin away; cut ginger into 1-inch pieces and onions into wedges.

  2. Place broth, water, fish sauce, sugar, peppercorns, and salt in large soup kettle. Bring to a boil; add ginger, onion, and chicken thighs. Reduce heat and simmer for 40 minutes.

  3. Meanwhile, place rice noodles in a large bowl of cold water for about 30 minutes. Heat a large saucepan of water to boiling.

  4. When the broth is done, remove chicken. Cook to internal temp of 165°F. Shred into bite-size pieces. Drain noodles; place (you can do this one serving at a time) into boiling water. Blanch for about 20 seconds, until hot. Place noodles in large soup bowls.

  5. Top the noodles in each bowl with shredded chicken, along with some red and green onion. Ladle hot broth into each bowl.

  6. Serve soup with garnishes.


One Just BARE® Whole Chicken, cut into quarters may be substituted for Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs. Simmer broth for 45 minutes, skimming fat and foam from surface occasionally. Remove the skin from the cooked chicken; pull meat from the bones. Shred chicken into pieces and return to soup.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw