Step 1

Cut the onion in half. Remove the skin from one onion half and then thinly slice. Place into a small bowl and set aside for now. (This will be used later to garnish the soup.)

Step 2

Set the heat to Medium Low. Place the remaining onion half and ginger directly over the flame. Cook each side for 5 minutes until charred. Rinse with cool water to wash off the loose char. Remove the outer layer of skin from the onion and ginger and discard. Using a small knife, scrape off the remaining char. Rinse again with cool water. Use a pestle or meat hammer to slightly smash the ginger.

Step 3

In a skillet over Low heat, add the star anise, cardamom, cloves, coriander seeds, fennel seeds and cinnamon. Stirring occasionally, toast for 7-8 minutes or until fragrant. Remove from the heat and allow to cool. Place the spices into a large tea filter and tie close with twine.

Step 4

Sprinkle salt on the outside and inside of the chicken. Gently rub the salt into the skin. Wash the chicken thoroughly using a steady stream of cold water until the water runs clear.

Step 5

Trim off any visible fat and discard.

Step 6

Put the chicken into the 6 quart Instant Pot pressure cooker. Add the roasted onion and ginger, rock sugar and spices bag. Pour in the chicken stock. (Make sure the spices bag is immersed in the stock.)

Step 7

Cover with the lid and set the steam release handle to "Sealing". Set the cooker to High pressure with the timer to 30 minutes and let everything cook.

Step 8

After the timer goes off, turn the handle to release the pressure.

Step 9

Uncover the cooker. Remove the onion, spices bag and ginger if visible. Optionally, skim the broth to remove any bits floating on the surface.

Step 10

Using a large slotted spoon, carefully transfer the entire chicken into a large bowl. Cover the chicken with ice water and allow to soak for 2 minutes. Drain the water. Cover the bowl and allow the chicken to cool further.

Step 11

Soak the rice noodle in hot water for 10 minutes or until limp.

Step 12

Bring a large pot of water to a rapid boil over High heat. Add the drained noodles and swirl in the hot water. Boil the noodles for 3-4 minutes stirring frequently.

Step 13

Drain the noodles and then rinse with cold water to stop the cooking process. Toss the noodles to shake off the water. Use a salad spinner to spin the noodles dry.

Step 14

Cover until ready to serve.

Step 15

When the chicken is cooled, remove the breast pieces and cut into thin slices. Remove the remaining meat from the thighs and body and shred by hand or cut into thin strips.

Step 16

To serve, add some rice noodles into a large bowl. Add some sliced raw onions (prepared earlier) and chicken. Ladle in a generous amount of the broth. Top with the chopped green onions and freshly ground black pepper. Serve the noodle soup with the fresh vegetables and herbs: bean sprouts, Thai basil, sawtooth herb, cilantro, red chilies and jalapenos. Add lime juice, fish sauce, Hoisin sauce, and sriracha sauce to taste.

Step 17

Refrigerate any remaining portions and enjoy within the week.