In a large pot, combine 8 cups of chicken broth, 1 halved onion, 2-3 slices of ginger, 2-3 star anise pods, and 1 cinnamon stick. Bring to a boil over medium-high heat.

Once boiling, reduce heat and let simmer uncovered for 15-20 minutes. Stir in 1 tablespoon each of fish sauce, soy sauce, and sugar. Adjust seasoning as needed.

Prepare rice noodles according to package instructions, usually about 5-7 minutes in boiling water. Drain and rinse under cold water.

Shred rotisserie chicken into bite-sized pieces using forks or hands. Mix white and dark meat for added flavor.

In serving bowls, layer cooked rice noodles first, then add shredded chicken on top.

Strain broth into a large bowl or pot through a fine mesh sieve. Ladle the hot broth over noodles and chicken in each bowl.

Garnish each bowl with fresh herbs, lime wedges, sliced jalapeños, and bean sprouts as desired.

Serve with hoisin and sriracha sauces on the side for customization.