This is a very flexible noodle dish that is easy and inexpensive. It's especially nice on a cold night.
Here's the original recipe. Here's how I make it:
Fill a big pot with water, then add some chopped coriander, peeled and sliced ginger, sliced garlic, anise, Sichuan pepper, and whatever chicken you're using (a lot is nice, but we usually just have about 1/3 pound). Bring to a boil, then simmer for about 40 minutes. Remove the chicken and cut it up or shred it. Strain the broth if you like then add some fish sauce and/or salt to taste.
While the broth is simmering, cook and drain 1 pound of rice noodles, any width.
To serve, place some noodles in your bowl, then pour some broth on (some like it pretty dry, we all love the broth here). Top with the chicken and various condiments. I like cayenne, sesame oil, sugar, rice vinegar, and fish sauce if it needs salt. One son just likes fish sauce. Another son like sesame oil, soy sauce, black vinegar, fish sauce, and lots of cayenne. The two-year-old likes everything.