INGREDIENTS
3 qt
chicken stock (homemade if possible)
1 tsp
ground ginger
fish sauce, for seasoning
1 16 ounce package
dried rice vermicelli noodles, cooked according to package directions
4 cups
cooked & shredded chicken
1
bunch cilantro, chopped
1
bunch green onions, minced
cilantro, chopped
crispy fried shallots
mung bean sprouts
limes, cut into wedges
jalapeños, thinly sliced