Drop the cold chicken into a small saucepan of boiling water and stir, using chopsticks to separate the shreds. Drain and run under cold water to stop the cooking; drain again.
Bring the stock to a boil with the ginger, garlic, and lemongrass. Turn the heat to low, simmer, covered for 35 minutes. Strain the stock, discarding the solids and heat again. Add 1 tsp salt, the fish sauce and the sugar. Continue to simmer.
Meanwhile, drain the noodles well and divide among 4 bowls. Divide the chicken shreds and basil among the boils. Add the lime juice to the broth and pour into the soup bowls, sprinkle with the cilantro leaves and black pepper, and serve with the bean sprouts, chiles, and lime wedges on small plates to be added by each diner according to taste.
My family loves this dish.
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|Serving Size: 1 Serving (861g)|
|Recipe Makes: 4|
|Calories from Fat: 95 (21%)|
|Amt Per Serving||% DV|
|Total Fat 10.6g||14 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 46mg||14 %|
|Sodium 1806.7mg||62 %|
|Potassium 1000.2mg||26 %|
|Total Carbohydrate 59.2g||17 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 57.7g|
|Protein 30.1g||43 %|
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Calories per serving: 459
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