Head 60 Minute Recipe

Prepare aromatics

Peel and smash the garlic cloves. Slice the ginger thinly. Trim and bruise the lemongrass stalks by hitting them with the side of a knife, then cut into 3–4 pieces each.

In a large stockpot over medium heat, add 1 tsp neutral oil (not listed above) and toast the smashed garlic, sliced ginger and bruised lemongrass for 1–2 minutes until fragrant but not browned.

Add 6 cups chicken stock and 2 cups water to the pot. Bring to a gentle simmer, then add soy sauce, fish sauce, lime juice and brown sugar. Stir to dissolve sugar.

Reduce heat to low and simmer gently, uncovered, for 25–30 minutes to allow flavors to marry. Skim any foam that rises to the surface.

Cook chicken

While the broth simmers (after broth has been simmering about 10 minutes), season chicken thighs lightly with 1/2 tsp salt and 1/4 tsp pepper. In a skillet over medium-high heat, add 1 tbsp oil and brown chicken thighs 2–3 minutes per side until golden — they will finish cooking in broth.

Transfer browned thighs to the simmering broth and poach gently for 12–15 minutes until internal temperature reaches 165°F (74°C). Remove thighs to a cutting board and let rest 5 minutes, then slice thinly against the grain.

Soft-boiled eggs

Bring a small pot of water to a boil. Carefully lower eggs and cook for 6½ minutes for jammy yolks. Immediately transfer eggs to an ice bath for 5 minutes. Peel and set aside.

Prepare tofu: while broth simmers, pat tofu dry, cut into 1/2-inch cubes and lightly sear in a nonstick pan for 2–3 minutes per side until golden. Set aside.

Bring a separate pot of water to a boil. Add rice vermicelli and cook according to package instructions (typically 3–5 minutes) until just tender. Drain and rinse under cold water to stop cooking, then portion into serving bowls.

Add sliced shiitake mushrooms to the simmering broth about 8 minutes before the broth is done so they become tender but keep texture.

Blanch bok choy in the broth or in boiling water for 1–2 minutes until bright green and tender-crisp. Remove and divide among bowls with noodles. Add julienned carrot and bean sprouts raw to bowls for crunch.

Slice scallions thinly on the bias and reserve some for garnish.

Strain the broth if desired to remove ginger, garlic and lemongrass pieces. Bring back to a gentle simmer and taste; adjust seasoning with remaining 1/2 tsp salt, 1/4 tsp pepper, additional soy or fish sauce, or a pinch more sugar to balance.

To each serving bowl (already holding portions of rice noodles, bok choy, carrots and bean sprouts), arrange sliced poached chicken, seared tofu cubes and halved soft-boiled eggs.

Ladle 1½ to 2 cups hot broth over each bowl to warm the components and slightly cook the herbs.

Garnish with scallions, cilantro, Thai basil, a drizzle (about 1 tsp) of toasted sesame oil, a sprinkle of red chili flakes to taste and a lime wedge. Serve immediately so yolks remain slightly runny.