Not necessarily a Vietnamese traditional dish, but one that’s becoming very common around Seattle. This is a wonderful excuse to save your chicken bones and make homemade stock.
You could also use fish stock and substitute cooked shrimp for the chicken.
3 green onions, green and white parts chopped
Handful cilantro sprigs
Handful bean sprouts
Handful Thai Basil sprigs
Chopped celery (very optional)
10 oz shredded cooked chicken
8 oz broad rice noodles
4 C chicken stock
8 mushrooms, sliced
Place onions, bean sprouts, celery, and cilantro sprigs on a plate on the table. Put chicken in a bowl on the table, too.
Cook the noodles, drain, and divide between 4 bowls.
Heat chicken stock with the mushrooms until boiling.
Each person puts some vegetables and chicken on top of the noodles, then hot chicken broth is ladled over the top.