Ingredients
2 pounds skinless chicken legs
4 lemongrass stalks, white and pale-yellow parts only, smashed and chopped
4 scallions, halved crosswise
1 onion, halved lengthwise
2 ounces ginger, ½ thinly sliced and ½ julienned
1 fresh Thai or serrano chile, seeded
1 teaspoon black peppercorns
10 cups water
5 stems fresh cilantro, plus ⅓ cup leaves
3 stems fresh mint, plus ¼ cup thinly sliced leaves
1 ½ tablespoons fish sauce
1 cup mung bean sprouts
Instructions
Place chicken, lemongrass, scallions, onions, sliced ginger, chile, peppercorns, and water in a large pot. Cover and bring to a simmer. Uncover partially, and gently simmer for 1 hour.
Add cilantro and mint stems, and simmer for 15 minutes. Add fish sauce, and strain through a cheesecloth-lined sieve. Reserve broth and chicken. Discard remaining solids. Shred chicken meat, and discard bones. Refrigerate broth and chicken separately for at least 4 hours (or overnight).
Skim fat from broth and reheat broth. Combine chicken, julienned ginger, cilantro leaves, thinly sliced mint, and bean sprouts in a bowl. Divide broth among bowls and serve with chicken mixture on the side.
Adapted from Martha Stewart Test Kitchen