1. In a small skillet, lightly toast the star anise and cloves
2. Char the onions and ginger over an open flame
3. In a large pot, place the chicken/bones and add water to about 2 inches above the meat (about 4 quarts total). Bring the pot to a boil, skimming off the stuff that floats to the top. Add the charred onions and ginger, and star anise and cloves. Lower the heat and simmer for 1 hour. Check to see if the whole chicken is cooked. If the internal temp reaches 165 degrees, remove the whole chicken, but continue simmering the remaining bones (backs or wings) for another hour. Let the whole chicken cool, shred, and set aside.
4. Strain the stock into a clean pot. Add the fish sauce and sugar. Season to taste.
5. To serve, divide the noodles into bowls. Put a handful of meat plus sliced white onions. Pour a generous amount of hot broth over the noodles and garnish sprinkle with green onions and cilantro. Tear other herbs into the bowl if you wish. Finish with a squeeze of lime and hoisin/sriracha sauce.
Serves 6 to 8
