Ingredients
- About 5 pounds skinless chicken backs, necks and wings
- 2 ears of corn, kernels cut off and cobs reserved
- 2 scallions, cut in half
- One 2-inch piece of fresh ginger, chopped
- 2 large garlic cloves
- Kosher salt
- 8 ounces dry rice vermicelli
- 2 teaspoons vegetable oil
- Two 6-ounce skinless boneless chicken breast halves
- 1/4 cup Asian fish sauce
- Small Thai or sweet basil leaves and thinly sliced Thai chiles, for garnish
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