- 1 3/4 cups chicken stock
- 3 cilantro roots
- 1 1/3 tablespoons grated fresh ginger
- 1 (1-inch) piece lemongrass
- 1 teaspoon tamarind paste
- 1 clove garlic, crushed
- 1 star anise pod
- 2 ounces dried rice noodles
- 4 ounces skinless, boneless chicken breast, cut into 4 strips
- 1/4 cup grated carrots
- 1/3 cup snow pea shoots, tops only
- 4 leaves bok choy
- 2 tablespoons mung bean sprouts
- 1 tablespoon grated daikon radish
- 1 sprig cilantro, leaves picked
- 5 leaves fresh mint
- 1 fresh hot red chile, chopped
- Pour chicken stock into a saucepan over medium heat. Add cilantro roots, ginger, lemongrass, tamarind paste, garlic, and star anise pod. Bring to a gentle simmer; cook until flavors combine, about 1 hour. Cool to room temperature, 1 hour to overnight.
- Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain well.
- Strain off the top of the cooled stock, leaving as much sediment as possible. Bring to a boil. Reduce heat to bring to a simmer. Add chicken; cook for 5 minutes. Add rice noodles, carrots, snow pea shoots, bok choy, mung bean sprouts, and daikon. Cook until chicken is no longer pink in the center, about 5 minutes more.
- Serve soup with cilantro leaves, mint leaves, and chile on the side.