Roast the yellow onion and ginger. Char them over an open flame or under a broiler until slightly blackened and fragrant. For the chicken, clean it and blanch it in boiling water for 5 minutes to remove impurities, then rinse.
Toast star anise, cinnamon sticks, black cardamom, cloves, and coriander seeds in a dry pan until fragrant. Place them in a spice bag or cheesecloth.
In a large pot, add the blanched chicken, roasted onion and ginger, spice bag, and water. Bring to a boil, then reduce heat and simmer gently for 1.5 to 2 hours.
Remove the chicken from the broth. Once cool enough to handle, shred the chicken meat from the bones. Strain the broth, discarding the aromatics and spice bag. Season the clear broth with fish sauce, salt, and rock sugar to taste.
Cook the dried flat rice noodles according to package instructions until al dente. Drain and rinse with cold water to prevent sticking. Arrange bean sprouts, thinly sliced red onion, chopped cilantro, Thai basil, lime wedges, and sliced chilies on a serving platter.
To serve, place a portion of cooked rice noodles in each bowl. Top with shredded chicken, a handful of bean sprouts, red onion, and chopped green onions. Ladle the hot broth over the ingredients. Garnish with fresh cilantro, Thai basil, and a squeeze of lime. Serve with extra chilies if desired.
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