Heat the vegetable oil in a large pot over medium heat until it shimmers, about 2 minutes.
2
Add the minced garlic and sauté until fragrant and lightly golden, about 1 minute, stirring constantly to prevent burning.
3
Add the chicken pieces and cook until they turn opaque on all sides, about 5 minutes, stirring occasionally.
4
Pour in the 8 cups of water and bring to a boil over high heat, which should take about 8 minutes.
5
Reduce the heat to low, stir in the fish sauce, salt, and sugar, and simmer uncovered for 20 minutes to develop the flavors.
6
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.
7
Divide the cooked noodles evenly among four bowls.
8
Ladle the hot broth and chicken over the noodles in each bowl.
9
Top each bowl with bean sprouts, chopped mint leaves, and optional red chili slices.
10
Serve immediately with lime wedges on the side for squeezing over the soup.
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