Method

1. Place the stock, ginger, star anise, cinnamon stick, fish sauce and chicken breast into a sauce pan and slowly bring to the boil. Turn down the heat and leave to poach for 5-8 mins. Remove the chicken breast and leave to rest for 5 mins, then shred.
2. Place the rice noodles in a bowl then cover with boiling water. Leave to soak for 5-10 mins depending on the packs instructions then drain.
3. Split the noodles between two bowls. Strain the stock then split between both bowls. Top each bowl with the shredded chicken, beansprouts, spring onions, coriander and mint and serve with a wedge or 2 of lime