Vietnamese chicken noodle soup

1. Put chicken, chopped ginger, half the spring onions (chopped), garlic (chopped), star anise, cinnamon, dried shrimp paste, black peppercorns and a pinch of salt in big sauce pan with enough water to cover.
Boil, then lower heat, cover and simmer with lid on for 20 minutes, turn off the heat and then leave with lid on until cool and chicken is cooked through.
Shred up the bok choi, keeping the leaves separate from the stalks
Take chicken out of pan and when cooled take off the bone and break into chunky pieces.
Sieve stock into a clean pan, discarding all the boiled bits.
Cook the noodles in a separate pan of water until done and split between 2 deep bowls
Bring the stock to the boil and add the bok choi stalks for 2 minutes then add the leaves and cook for a further 2 minutes then stir in the fish sauce.
Add the chicken to the bowls with the remaining spring onions (shredded), coriander, basil and mint leaves. Ladle the stock and bok choi over the contents of each bowl, add a few red jalapenos or chillies and squeeze of lime juice to each.