Meal in a Bowl With Chicken, Rice Noodles, and Spinach - chicken

Method

• Combine the chicken and 3 quarts water in a large, heavy soup pot and bring to a simmer.
• Skim off foam and add the onion, ginger root, garlic cloves, peppercorns and 1 teaspoon salt.
• Reduce the heat, cover partially, and simmer 40 minutes.
• Skim occasionally.
• Remove the chicken pieces from the broth and allow to cool.
• Line a strainer with cheesecloth and strain the broth into a bowl.
• When the chicken is cool enough to handle, shred and refrigerate in a covered container until ready to serve the soup.
• Refrigerate the broth for at least 3 hours or, preferably, overnight.
• Lift off the fat from the surface and discard.
• About 30 minutes before you wish to serve the meal, remove the chicken and broth from the refrigerator.
• Bring the broth to a simmer and add the fish sauce (or soy sauce) and salt to taste.
• Taste and adjust seasonings.
• Place the rice noodles in a bowl and cover with hot water.
• Let sit for 20 minutes, then drain.
• Bring a large pot of water to a boil.
• Add the noodles and cook just until tender, 30 seconds to a minute.
• Drain and rinse with cold water.
• Set aside.
• Just before serving, add the spinach to the simmering soup.
• To serve the soup, distribute the noodles among 4 to 6 large bowls.
• Top with shredded chicken and a handful of chopped cilantro.
• Ladle the simmering broth, with some of the spinach, into each bowl over the chicken and noodles.
• Serve at once, passing the limes for guests to squeeze on as they wish.