Heat 2 tablespoons of vegetable or canola oil in a large pot over medium-high heat. Char halved onions and sliced ginger for 2-4 minutes until blackened.

Add 2 liters of water, 1.5 kg chicken thighs, 5 star anise pods, 1 cinnamon stick, 4 cloves, 2 teaspoons fennel seeds, and 2 teaspoons coriander seeds. Stir and bring to a gentle simmer.

Reduce heat and simmer for approximately 1.5 hours, skimming off any impurities.

Carefully remove chicken, strain the broth, and adjust with water if necessary.

Stir in 3/4 teaspoon salt, keeping the broth warm while preparing the remaining ingredients.

Shred the cooled chicken into bite-sized pieces, discarding bones and skin.

Cook 360g dried rice noodles according to package instructions; assemble in bowls with chicken and hot broth. Garnish with green onions, bean sprouts, and herbs.

Serve with lime wedges, hoisin sauce, and Sriracha for personalization.