Instruction

• Heat the vegetable oil in a large pot over medium heat until it shimmers, about 2 minutes
• Add the minced garlic and sauté until fragrant and lightly golden, about 1 minute, stirring constantly to prevent burning
• Add the chicken pieces and cook until they turn opaque on all sides, about 5 minutes, stirring occasionally
• Pour in the 8 cups of water and bring to a boil over high heat, which should take about 8 minutes
• Reduce the heat to low, stir in the fish sauce, salt, and sugar, and simmer uncovered for 20 minutes to develop the flavors
• While the broth simmers, cook the rice noodles according to package instructions until al dente, then drain and rinse under cold water to stop the cooking
• Divide the cooked noodles evenly among four bowls
• Ladle the hot broth and chicken over the noodles in each bowl
• Top each bowl with bean sprouts, chopped mint leaves, and optional red chili slices
• 10
• Serve immediately with lime wedges on the side for squeezing over the soup