Vietnamese Ginger Chicken Soup

• 4 inches peeled ginger
• 2 onions, halved
• 4 cups reduced-sodium chicken broth
• 5 ounces boneless skinless chicken breasts
• 1 tablespoon fish sauce
• 1 teaspoon black peppercorns
• 3 ounces rice vermicelli
• 2 scallions, sliced thin (white only)
• 1 1/2 cups bean sprouts
• 1/4 cup chopped cilantro
• 1/4 cup chopped mint
• lime wedge

1. Blacken ginger and onions by threading on a metal skewer and holding over a gas burner flame and turning until scorched on all sides (1-2 minutes).
2. Leave one piece ginger whole, chop the other when cool.
3. Combine broth, chicken, fish sauce, peppercorns, blackened onions, and the whole ginger piece in a large saucepan and bring to a boil.
4. Reduce heat and simmer, covered, until the chicken is cooked through, about 5 minutes.
5. Remove chicken and shred into bite-sized pieces.
6. Continue simmering broth for about 20 minutes.
7. In the mean time, soak vermicelli in a large bowl of warm water until softened, about 10 minutes.
8. Drain and set aside.
9. Strain broth, discard solids, and return to a boil.
10. Add chopped ginger and scallions, reduce heat and simmer for 5 minutes.
11. To serve: divide vermicelli into 4 bowls, tops with bean sprouts and shredded chicken, then ladle over broth.
12. Serve with cilantro, mint, and lime on the side.

ginger, onions, chicken broth, chicken breasts, fish sauce, black peppercorns, rice vermicelli, scallions, bean sprouts, cilantro, mint, lime wedge

Taken from www.food.com/recipe/vietnamese-ginger-chicken-soup-80465 (may not work)