For the broth, place stock, ginger, garlic, chilli, star anise, cinnamon, cloves, pepper, fish sauce and lime juice together in a large saucepan. Bring to the boil and simmer for 10 minutes.
Add chicken breasts to broth and bring back to the boil, Remove from heat, cover and leave to poach for 15 minutes or until cooked through.
Remove chicken, ginger, garlic, chilli, star anise and cinnamon from the broth. Shred the chicken and set aside, discard the aromatics.
Cook rice noodles following pack instruction and drain.
To serve, divide noodles and chicken between four bowls. Ladle the broth over the top and garnish with white onion, carrot and bean sprouts. Serve with sprigs of coriander, basil, mint, lime wedges, Sriracha and Hoisin sauce on the side.