Palmini Pho-ish

1. Rinse the Palmini well, drain, rinse again, then squeeze it as dry as possible. This step matters.
2. Heat a pot on high heat and add a small drizzle of olive oil.
3. Add the Palmini and cook for about 2 minutes, stirring, until most of the moisture cooks off.
4. Add the garlic paste, Thai chili paste, and ginger paste. Stir until fragrant.
5. Add the water and Better Than Bouillon. Bring to a boil.
6. Add the baby bok choy and cook just until tender.
7. Ladle into a bowl and top with enchilada meat, green onions, and a generous drizzle of chili oil.