JOHN BESH's VIETNAMESE NOODLE SOUP

INGREDIENTS

1	T. sesame oil
4	green onions, chopped
2	T. peeled and minced fresh ginger
2	cloves garlic, sliced
2	t. Chinese five-spice powder
3	qt. chicken broth
	Salt and freshly ground black pepper
1/2	lb. rice vermicelli noodles, cooked
1	lb. sliced cooked meat
1	bunch fresh cilantro, leaves only
1	bunch fresh basil, leaves only
2	limes, quartered
2	handfuls bean sprouts
	Hoisin sauce
	Sambal chili paste

INSTRUCTIONS

1.

Heat the sesame oil in a large heavy-bottomed saucepan over medium-high heat. Add the green onions, ginger, garlic and five-spice powder and sauté for 2 to 3 minutes. Add the chicken broth, raise the heat to high and bring to a boil. Reduce the heat to medium-low. Taste and season with salt and pepper, and cover the pot.

2.

Divide the cooked rice noodles among 6 soup bowls. Over each bowl of noodles, scatter equal portions of sliced meat, then pour the hot broth over the noodles so that the meat is barely covered. In the center of the table, put plates of the fresh herbs, limes and bean sprouts. Each person can add his own fresh herbs and bean sprouts to the soup. Squeeze limes over the top, season with hoisin and chili, stir well and start slurping.