In a lightly greased pan, toast onion and ginger until charred on both sides.

Ginger should be softened.

Remove and set aside.

Toast all the cinnamon, cloves, star anise, and coriander seeds in the same greased pan for a minute.

Then place all the spices into a herb baggie or tie it up in a cheese cloth.

Slice the ginger into thin pieces and place it in a pot together with the spices and charred onion.

Add chicken stock, and chicken, then bring to boil.

Season with fish sauce and sugar to taste.

Then lower heat to med-low.

Cover and simmer for 20 mins.

Remove chicken and shred or slice.

Place prepared chicken slices in a bowl and scoop some broth over to keep it moist.

Prepare vermicelli / rice sticks as per package instructions.

Serve broth over noodles, chicken, and sprouts.

Garnish with basil, mint, fried shallots, red chilli, cilantro, and a side of lime wedge.