Vietnamese Chicken Noodle soup ~ 越南鸡肉面条汤

With the current sweltering heat, drought and unplesant humidity no thanks to the El Nino,  I'm at a loss sometimes thinking of what to serve for dinner.  Not much appetite for rice, just longing for something soupy with a fair amount of protein, carbohydrates and vegetables, quick to prepare with not much standing in the 'toasted' kitchen .... yes  a bowl of Vietnamese Chicken Noodle for a change.
 

Vietnamese Chicken Noodle Soup ~  越南鸡肉面条汤

Ingredients                        

• 1/2 kg free-range chicken
• Rice sticks
• a small piece of ginger
• 1 star anise
• 1 small piece cinnamon stick
• 2 onions
• spring onions
• 1/4 Knorr chicken cube
• 1 small piece rock sugar
• Seasalt to taste
• Basil leaves
• Bean sprouts
• Bird eye chillies
• Fish sauce
• Lemon or lime wedges

Method

1. Clean the chicken and boil some water in a pot.
2. Once the water is boiling, add in the chicken, the water should be able to cover the chicken.  Add in a whole onion, ginger and the spring onion head.
3. Cover, and cook till the chicken is tender, take out to cool and shred.
4. Add a small piece of rock sugar into the soup, a star anise and cinnamon stick.  Simmer for about 15  to  20 mins. Add salt and Knorr chicken cube to taste.
5. Cook the rice sticks as per instructions on the package.  Drain and put in serving bowls.
6. Add pieces of shredded chicken onto the noodles, ladle on the hot soup and sprinkle on the chopped spring onions, onion rings and bird eye chillies.
7. Serve immediately with basil leaves, bean sprouts and a wedge of lemon or lime, with a dipping sauce of bird eye chillies and fish sauce on the side.