1. Put your rice noodles into a bowl and pour boiling water over them to cover and stand for 15 minutes to soften. 

2. Heat the sesame and cooking oils in a large saucepan. Add the garlic, chilli, ginger and spring onions and cook over a low heat until onions have softened but not browned.  

3. Add the stock and fish sauce and bring to a simmer.  Once the stock is gently simmering add the chicken to essentially poach in the stock. This will take about 8-10 minutes. Skim off any fat or other “scum” that rises to the surface of your broth to ensure that you have a nice clear broth.

4. Drain the rice noodles and add these to 4 deep bowls. Add chicken to each bowl and then pour in the chicken broth. Garnish with coriander, extra chilli, bean sprouts to taste.