Instructions: 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.

This recipe yields 4 servings.

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