½ package flat Vietnamese rice noodles (225 grams)
8 frozen chicken tenders ( thin strips of chicken breast)
Green onions, sliced
Fresh basil leaves
2 limes, quartered
Fresh Thai chilies, finely sliced
Sriracha hot sauce, optional
Thaw the chicken tenders (must be wrapped tightly or in Ziploc bags ) slightly by immersing bag in cold water while stock boils. Remove from bag.
Meanwhile, in a large pot combine, stock, ginger, cinnamon stick and star anise. Bring to a boil and reduce heat to low. Simmer uncovered for about 10 minutes to develop flavour. Add the thawed chicken tenders and noodles and simmer on medium heat until just cooked through, about three to four minutes. Add the fish sauce and adjust the seasoning. Remove from heat.
Serve immediately by dividing noodles and chicken among bowls. Ladle some broth over each, sprinkle with green onions, basil leaves, squeeze of lime and hot sauce, if desired.
Once noodles are cooked, soup must be served immediately or they will break apart. Alternatively , you can boil the noodles separately in boiling water and transfer to each bowl of soup just before serving.