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Vietnamese Chicken Noodle Soup

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Ingredients

One 3 1/2-pound chicken

One 2-inch piece of ginger, peeled and thickly sliced

6 whole peppercorns

3 1/2 quarts water

salt

1/4 cup plus 1 tablespoon Asian fish sauce (nuoc mam)

2 teaspoons cornstarch

1 1/2 teaspoons vegetable oil

Pinch of sugar

2 white mushrooms, finely chopped

1 large scallion, finely chopped

1 pound dried thin rice noodles, such as vermicelli or rice sticks

Freshly ground pepper

1/2 pound snow peas, trimmed

1 cup cilantro sprigs

Asian sesame oil, for serving

Chinese chili oil, for serving

2 cups mung bean sprouts, for serving

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