1 - 1.

2 - Heat the vegetable oil in a large pot over medium heat until it shimmers, about 2 minutes.

3 - 2.

4 - Add the minced garlic and sauté until fragrant and lightly golden, about 1 minute, stirring constantly to prevent burning.

5 - 3.

6 - Add the chicken pieces and cook until they turn opaque on all sides, about 5 minutes, stirring occasionally.

7 - 4.

8 - Pour in the 8 cups of water and bring to a boil over high heat, which should take about 8 minutes.

9 - 5.

10 - Reduce the heat to low, stir in the fish sauce, salt, and sugar, and simmer uncovered for 20 minutes to develop the flavors.

11 - 6.

12 - While the broth simmers, cook the rice noodles according to package instructions until al dente, then drain and rinse under cold water to stop the cooking.

13 - 7.

14 - Divide the cooked noodles evenly among four bowls.

15 - 8.

16 - Ladle the hot broth and chicken over the noodles in each bowl.

17 - 9.

18 - Top each bowl with bean sprouts, chopped mint leaves, and optional red chili slices.

19 - 10.

20 - Serve immediately with lime wedges on the side for squeezing over the soup.