Instructions: In large pot, combine thighs, water, salt, pepper, ginger and shallots. Cover pot and bring to boil. Lower heat and simmer, uncovered, until chicken is cooked through, 15 to 20 minutes. Using a slotted spoon, remove chicken and set aside.

Keep broth simmering. Meanwhile, prepare rice noodles according to package directions. Drain, then rinse under cold water. Set aside.

When chicken is cool enough to handle, remove skin and bones and discard them. Cut meat into small pieces. Arrange garnishes on large platter.

When ready to serve, bring a large pot of water to boil and dip noodles to reheat; drain.

Among four soup bowls, equally divide the chicken and hot noodles. Ladle the simmering chicken broth, including ginger and shallots, into each bowl.

Let each diner select his or her own garnishes and stir them into the hot soup when first served, and as it is eaten.

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