PREPARATION:

1. Cut the hen into 8 pieces and discard any excess fat. Rinse chicken bones and necks with cold water and place in a stockpot along with the hen. Add the water, ginger , star anise, Thai chili and scallions and bring to a boil. Skim any foam that rises to the surface. Reduce the heat to a low simmer and cook for 3 hours; do not allow the liquid to boil to ensure a clear broth.
2. Remove and discard the hen and bones. Strain the broth through a fine mesh sieve or chinois lined with cheesecloth. Return the broth to a large soup pot and continue to simmer until reduced to a volume of 2 ½ or 3 quarts. Add the bok choy and cook until crisp-tender. Season with salt, to taste, and keep hot while you assemble the remaining ingredients.
3. Prepare the rice vermicelli according to package directions. Once done, transfer to a colander, rinse under cold running water and drain well. (The noodles may be prepared up to this point 2 hours ahead of serving.) When ready to serve the soup, for each serving ladle 2 cups of the hot broth into a large soup bowl. Quickly dip the cooked noodles in the remaining hot broth to rewarm, then place a handful of noodles in each bowl. Divide the sliced chicken breast between the bowls, laying the slices over the top of the noodles. Serve the soup immediately, with the fresh cilantro, basil, mint, bean sprouts, lime wedges and jalapeno peppers in baskets on the table for each person to garnish their own soup, as desired. Add chili sauce or fish sauce, to taste, and crushed peanuts if desired.

   This recipe was featured on the International Appeal Episode of Emeril Green.