-In a medium stockpot, bring 8 cups chicken stock to a simmer over medium heat.

-Add the following:

2 TBS coarsely chopped fresh ginger

3 cloves garlic, crushed and peeled

½ cup fresh cilantro leaves

-When the stock is simmering add 2 whole bone-in chicken breasts.

-Cook over low heat at a simmer until chicken is cooked through, about 30 minutes.

-Remove chicken and allow to cool.

-Tear each breast into about 6 pieces and discard the bones.

-Strain broth and return to pot over low heat.

-Put a pot of water to boil for the rice noodles.

-Cut the bottom off of 1 bunch of bok choy and 1 bunch of tatsoi, leaving the stems and leaves intact.

-Cut the bok choy into halves or quarters the long way.

-Add bok choy to the broth and simmer for 5-10 minutes.

-Cook ¼ lb Vietnamese rice noodles about 3-4 minutes.

-Drain and rinse well with cold water.

-Divide noodles among six bowls.

-Add the following:

The chicken pieces

Some chopped chives

A handful of cilantro leaves

The tatsoi

-Pour hot broth and bok choy over top.

-Serve with hot sauce.