In a large pot, combine 8 cups of chicken broth, 1 halved onion, and 2-3 slices of fresh ginger. Add 2-3 star anise pods and 1 cinnamon stick. Bring to a boil over medium-high heat, about 5 minutes.

Reduce heat to low and let simmer for 15-20 minutes. Stir in 1 tablespoon fish sauce, 1 tablespoon soy sauce, and 1 tablespoon sugar.

While the broth simmers, cook 8 ounces of rice noodles according to package instructions, usually soaking in hot water for 5-7 minutes. Drain and rinse.

Shred 2 cups of rotisserie chicken using two forks, keeping it tender.

In serving bowls, place a portion of cooked rice noodles, then layer with shredded chicken.

Strain the broth with a fine mesh strainer and ladle over the noodles and chicken.

Garnish with fresh herbs, serve lime wedges, and include sliced jalapeños and bean sprouts.

Serve hoisin and sriracha sauces on the side for customization.