Simmer the Whole Chicken (1), Chicken Back (2 pound), and Mixed Vegetables (3 pound) in lightly salted Water (10 quart) for 2 hours. The stock will reduce to about 2-3 quarts, so take it very easy with the salt at this time.
After 2 hours, the chicken is still extremely tough. At this point, add in Star Anise (8), Cinnamon Stick (3), Sichuan Peppercorns (2 tablespoon), Ginger Garlic Paste (1 tablespoon), Brown Sugar (1 tablespoon), Cayenne Pepper (1 pinch), and 2 Tbsp of juice from a Lemon (1).
Simmer until the chicken is tender, between 3 and 4 hours more.
After a total of 5-6 hours of slow simmering, remove the chicken and cover with a damp cloth to avoid discoloring of the meat.
Strain the soup, discard the solids. There should be 2 quarts of soup at this point, if not, adjust by reducing or adding liquid.
Remove the fat to the amount you prefer or none at all. Check and adjust the seasonings.
Cover the Rice Noodles (to taste) with very hot water, let them steep according to the instruction on the packaging.
Remove the meat from the bones, separately remove the skin, wings, and neck. Optionally you can keep the white and dark meats separate.
Add rice noodles to a bowl. Top with white meat, broth, and sprinkle generously with Fresh Cilantro (to taste).