Cook the rice noodles according to the instruction on the packages

Put the chicken thighs in a pot. Cover with water. Bring to a boil and let it boil for about 5 minutes. Discard the water and rinse with some cold water to get rid of the scums. Place the chicken back into the pot. Put about 8 cups of water and bring to a boil. Lower the heat and let it gently simmer for about 45 minutes. Remove the chicken from the pot. Add in the bamboo shoots strips, goji berries and let them cook for another 10 minutes. Season with some fish sauce and freshly ground black pepper. Have a taste and add some salt if needed

Once the cooked chicken is cooled enough to handle, shred the meat and set it aside until ready to serve

Prepare the dill and lime sauce by adding hot water in a small bowl. Add in sugar and stir to dissolve it. Add in the fish sauce, chili and lime juice. Run your fingers through each stems of dill to get the leaves. Add this into the bowl

When ready to serve. Portion the noodles into individual serving bowl. Add some shredded chicken meat. Generously ladle the hot soup over the noodles along with some bamboo shoots strips. Serve with dill and lime sauce on the side