Instructions:
- Prepare Aromatics: Halve the onion and ginger. Place them (along with the whole spices: star anise, peppercorns, coriander seeds, cinnamon) in a dry skillet over medium heat. Toast, stirring constantly, until fragrant (about 3-5 minutes).
- Start the Broth: Place the toasted aromatics, chicken bones/carcass, and carrots (if using) into the stockpot. Cover with cold water. Bring slowly to a simmer over medium-low heat.
- Skim and Simmer: Once simmering, use a ladle to meticulously skim off any scum or foam that rises to the surface. Reduce heat to the lowest setting, partially cover, and gently simmer for a minimum of 2 hours. Do not boil vigorously.
- Poach Chicken: About 25 minutes before the broth is done, place the chicken breasts/thighs into the simmering broth. Poach until fully cooked (internal temp 165°F/74°C), usually 15-20 minutes. Remove chicken, plunge into ice water briefly, then shred. Set aside.
- Strain and Season Broth: Remove all solids from the broth using a fine-mesh sieve. Discard solids. Return the clear liquid to the pot. Season with fish sauce, sugar, and salt. Taste and adjust seasoning until balanced. Keep hot.
- Prepare Noodles: Soak the rice noodles according to package directions (usually 20-30 minutes in hot tap water, or a quick boil). Drain well.
- Assemble: Divide the prepared noodles among serving bowls. Top generously with shredded poached chicken.
- Serve: Ladle the piping hot broth over the noodles and chicken. Garnish immediately with bean sprouts, fresh herbs, and spring onions. Serve with lime wedges and sauces on the side.