This flavorful soup is a delicious and hearty meal 8 cups chicken stock 2 tablespoons coarsely chopped fresh ginger 3 cloves garlic peeled ½ cup fresh cilantro leaves ½ cup fresh mint leaves 2 whole chicken breasts, bone in 1-pound bok choy chopped (try the Napa cabbage) ¼ pound wide Vietnamese rice noodles 3 tablespoons chopped scallions ½ pound baby tatsoi Tuong Ot Tao (Vietnamese hot sauce) In a medium stockpot, bring chicken stock to a simmer over medium heat. Add ginger, garlic, ¼ cup cilantro and mint leaves, and chicken. Simmer until chicken is cooked through about 30 minutes. Remove chicken and allow to cool. Tear each breast into about 6 pieces, discard bones. Strain broth and return to pot over low heat. Add bok choy (or Napa) and simmer 5-10 minutes.Soak noodles in hot water until softened, 5-10 minutes. Cook noodles in boiling water until tender, about 3 minutes. Drain and rinse well with cold water. Divide noodles among 6 bowls. Add chicken pieces, scallions, remaining mint and cilantro, and tatsoi. Pour hot broth and bok choy over top. Serve with Tuong Ot Toi.