In a large pot, add the whole chicken and cover with water. Bring to a boil over medium-high heat.

Prepare the Broth

Once boiling, add the onion, ginger, star anise, cinnamon stick, fish sauce, and salt. Reduce heat to low and simmer for about 1 hour.

Add Vegetables and Spices

During simmering, skim off any foam that rises to the surface to keep the broth clear.

After 1 hour, remove the chicken from the pot and set aside to cool.

Strain the broth through a fine-mesh sieve and return it to the pot. Discard the solids.

Once the whole chicken has cooled, shred the chicken breast into bite-sized pieces. You can also use the boiled chicken from the pot if desired.

In a separate pot, cook the rice noodles according to package instructions. Drain and set aside.

In bowls, place a portion of cooked rice noodles, topped with shredded chicken breast. Ladle hot broth over the noodles and chicken.

Top with fresh cilantro, chopped green onions, bean sprouts, lime wedges, and chili slices as desired.