Prepare all your ingredients.
Add the chicken stock and 1 cup of water to a large pot on high heat. Allow the pot to come to a boil.
Optional Step: Char the ginger slightly by putting it over a gas stove or in the oven at 200 C / 392 F on grill setting.
In a small fry pan on medium heat, add the coriander seeds and whole star anise. Toast the aromatics until fragrant.
Once the stock is boiling, add the chicken, ginger, sugar, pepper and toasted aromatics. Give the pot a stir and wait for stock to come back to a boil. Once boiling, turned down the heat to medium low and let the pot simmer partially covered for 20 minutes.
After 20 minutes, take a piece of chicken out and check if its done. If yes then take it out the rest of the chicken and let it cool. If not, leave the chicken in the pot until done.
Add the fish sauce to the pot and taste check. Adjust the seasoning or amount of stock according to your taste. (Note 1)
Tear up the chicken into bite sized pieces and leave in a closed container until needed. Prepare all your herbs / veg and the noodles as directed on the packaging.
Turn up the heat to medium high on the stock pot and fish out the star anise and ginger.
Divide the noodles into the bowls and put the chicken pieces on top. If using fresh noodles, please refer to note 2.
Ladle over the boiling stock and add all the garnishes on top.