• eight oz dried rice noodles
  • three cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 6 cups chook inventory
  • 2 tablespoons olive oil, divided
  • 1 pound boneless, skinless fowl thighs, cut into 1-inch chunks
  • Kosher salt and freshly floor black pepper
  • 2 tablespoon hoisin sauce
  • 1 tablespoons fish sauce


  • 1 onion, thinly sliced
  • 2 cups bean sprouts
  • half of cup sparkling cilantro leaves
  • half cup fresh mint leaves
  • 1 jalapeno, thinly sliced
  • 2 limes, halved


  1. In a big pot of water, cook dinner rice noodles in step with package deal instructions; drain nicely and set apart.
  2. Heat 1 tablespoon olive oil in a big stockpot or Dutch oven over medium warmth. Season bird with salt and pepper, to taste. Add chicken to the stockpot and prepare dinner until golden, about 2-three minutes; set aside.
  3. Add final 1 tablespoon oil to the stockpot. Add garlic and ginger, and cook, stirring frequently, till fragrant, approximately 1-2 minutes.
  4. Whisk in bird inventory, hoisin sauce and fish sauce. Bring to a boil; reduce warmth and simmer for 10 mins.
  5. Serve right now with rice noodles and chook, garnished with onion, bean sprouts, cilantro, mint, jalapeno and limes, if favored.