Step 1

Heat the oven to 400ºF. Line a baking sheet with aluminum foil. Place 2 halved large yellow onions and 1 halved (4-inch) piece ginger cut-side down on the baking sheet. Roast until the bottoms are lightly browned, 20 to 25 minutes. Meanwhile, toast 3 star anise pods, 2 whole cloves, 2 (3-inch) cinnamon sticks, and 2 tablespoons coriander seeds in a large stockpot or Dutch oven (at least 6 quarts) over medium-low heat until the coriander seeds start browning and the spices are fragrant, about 2 minutes. Turn off the heat.

Step 2

When the onion and ginger are ready, transfer them to the pot. Add 12 cups water, 2 tablespoons kosher salt, 2 tablespoons granulated sugar, and 2 teaspoons fish sauce. Bring to a boil over high heat.

Step 3

Add 1 1/2 pounds bone-in chicken pieces. Reduce the heat to maintain a simmer and cook until the broth is flavorful, and the chicken is cooked through and registers at least 165ºF on an instant-read thermometer, 20 to 25 minutes. Meanwhile, cook 14 ounces dried rice noodles according to package instructions (see Recipe Notes) and divide among 4 to 5 large bowls. Prepare the toppings.

Step 4

Turn off the heat. Fill a large bowl halfway with ice and cold water. Using tongs, transfer the chicken to the ice water bath and let sit until cool to the touch, about 5 minutes. Meanwhile, ladle the broth through a fine-mesh strainer set over a medium pot. (You can skim off some or all of the fat if desired.) Keep hot.

Step 5

Transfer the chicken to a clean cutting board. Remove and discard the bones (keep the skin on the meat if desired). Cut large pieces of chicken into 1/3-inch-thick slices.

Step 6

To serve, top the noodles in each bowl with the chicken and about 2 tablespoons chopped fresh cilantro. Ladle a generous amount of hot broth into each bowl, making sure to completely submerge the noodles. Serve with bean sprouts, Thai basil, jalapeño slices, a squeeze of lime, hoisin sauce, and Sriracha hot sauce as desired.