3 chicken breasts
3 quarts chicken stock
1 teaspoon ground ginger
1 (16oz.) package of dried rice noodles (I used these)
2-3 cups chopped cilantro
2 cups chopped green onions
1/4 cup chopped cilantro
4 - 5 shallots; finely chopped
1/2 - 1 teaspoon vegetable oil
1 lime; sliced
1/4 cup chopped green onions
Start by grilling your chicken until the internal temperature reaches 165° F.
Shred the chicken and cover with foil to keep warm, then set aside. While chicken is grilling, in a dutch oven or equivalent, heat the chicken stock over high heat until boiling; Add ginger to stock and stir.
In a third pot, cook your rice noodles according to the package directions.
In a small frying pan, heat the vegetable oil until hot.
Add the shallots to the hot pan and cook until brown and crispy.
While all the pots & pans are cooking - prep the garnishes while keeping watch. Arrange the 1/4 cup chopped cilantro, fried shallots, lime slices, 1/4 cup green onions, and plum sauce into small bowls onto a platter.
Once everything is cooked, start layering in separate bowls. Fill each bowl with the cooked noodles, shredded chicken, chopped cilantro, and chopped green onions.
Next, ladle the hot ginger-infused chicken stock onto the layers in each bowl.
Serve each bowl with the assortment of garnishes.