While the Chicken and Rice are cooking and the Noodles are soaking prep the rest of the ingredients.
Place the Vermicelli noodles in a large bowl and cover them with hot tap water. Allow them to soak for 15 minutes. Then remove to a cutting board and chop into smaller pieces. I made 5 cuts across
Place the Rice in a 1.5 Qt sauce pan along with 2 C of the Chicken Stock. Bring to a boil then cover and turn the heat to low. Cook for 20 minutes. Then uncover and fluff with a fork.
Place the Chicken Breasts and the 6 C. of Water in a 6 Qt. pot. Bring to a boil. cook for 10 minutes. Remove the Chicken Breasts to a cutting board to shred. Then return the Chicken to the Pot with the water
Add to the pot of Chicken The remaining 4 C of Chicken Stock, Water the Onion, Garlic, Ginger, Fish Sauce, Soy Sauce, Bay Leaves, Salt and Pepper. Bring to a boil and then add the cut up Noodles. Cook for about 5 minutes then turn the heat off
Stir in the chopped Bok Choy and allow to cook until wilted. About 2 minutes
Place a scoop of the Rice into the bottom of a bowl then top with the Chicken Long Rice. Garnish with diced Green Onion and a sprinkle of Crushed Red Pepper. Server with some toasted Sweet Hawaiian Bread