Vietnamese Chicken Soup

I don't know how authentic this is but I do know it's good and it's extremely easy to make.

6 oz	cellophane noodles
2	boneless skinless chicken breasts cut into 1" pieces
1 tbl	canola oil
2 quarts	chicken broth
2 tbl	fish sauce
1 tsp	granulated garlic
2 tsp	grated fresh ginger
1 tsp	sesame oil
1 tsp	salt
¼ tsp	Tabasco Pepper Sauce
2 tbl	chopped cilantro
2 tbl	green onions, chopped
1 tbl	fresh chopped basil

Cut the chicken into thin strips and then cut each strip into 1" lengths.  It's easier to cut the chicken if it is partially frozen.  Heat the oil in a large pot over high heat and add the chicken.  Stir the chicken for as long as it takes for the chicken to start to brown and form a graton or fond on the bottom of the pot.  While the chicken is cooking bring a pot with about 2 quarts of water to a boil, turn the heat off, and drop the rice noodles in for 5 to 10 minutes so that they soften.  After the chicken starts to brown, add the chicken broth, fish sauce, garlic, ginger, sesame oil, salt, and Tabasco, bring everything to a boil, turn down the heat to a simmer and cook, uncovered, for 10 minutes, then turn the heat off.   Drain the noodles and cut them into short pieces that will fit on a spoon.  Add the noodles to the soup.  Ladle the soup into bowls and top with the cilantro, green onions, and basil.

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