Lemongrass Chicken Soup

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2 pounds skinless chicken legs

4 lemongrass stalks, white and pale-yellow parts only, smashed and chopped

4 scallions, halved crosswise

1 onion, halved lengthwise

2 ounces ginger (1-inch piece), 1/2 thinly sliced and 1/2 julienned

1 fresh Thai or serrano chile, seeded

1 teaspoon black peppercorns

10 cups water

5 stems fresh cilantro, plus 1/3 cup leaves

3 stems fresh mint, plus 1/4 cup thinly sliced leaves

1 1/2 tablespoons fish sauce

1 cup mung bean sprouts

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