Pho Ga (Hanoi Chicken and Rice Noodle Soup)

INGREDIENTS:
8 oz rice Vermicelli
8 cups chicken stock
8 oz chicken breast, thinly sliced against the grain
Basil, several leaves
Mint, several leaves
1 cup mung bean sprouts, root ends trimmed
2 or more bird's eye or Thai chilies, stemmed,
seeded, and thinly sliced
1/2 cup fried shallots
1 lime, quartered
Fish Sauce (to taste)

METHOD:
Place the rice sticks in a dish with lukewarm water to cover. Let
stand until pliable, about 20 minutes. Meanwhile, pour the chicken
stock into a pot and bring to a gentle boil over medium heat.
Reduce the heat to medium-low and partially cover until ready to
use. Bring a pot filled with water to a boil over high heat. Drain
and divide the rice stick noodles into 4 equal portions. Place
noodles, one portion at a time, in a sieve and lower it into the
boiling water. Untangle the noodles with chopsticks and boil until
tender but firm, about 7 seconds. Remove and drain the noodles,
then place them in a large soup bowl. Repeat this step until you
have 4 individual servings. Blanch the chicken pieces in the same
boiling water for about 2 minutes per batch. Divide and place atop
each noodle serving. Pour a generous amount of hot broth over each
serving and garnish with some traditional herbs, mung bean
sprouts, chilies, and fried shallots. Squeeze a wedge of lime over
each serving and adjust the seasoning with fish sauce.