Dry roast star anise, cinnamon stick, black cardamom, cloves, and fennel seeds in a pan over medium heat until fragrant. Set aside.
Peel and halve the onion. Peel and slice the ginger into thick pieces. Char the onion and ginger over an open flame or under a broiler until slightly blackened. Rinse off any burnt bits.
Place the chicken in a large pot and cover with water. Bring to a rolling boil, then immediately drain the chicken and discard the water. Rinse the chicken under cold water to remove impurities.
Return the rinsed chicken to the clean pot. Add fresh water, charred onion, charred ginger, and the roasted spices. Bring to a boil, then reduce heat to a gentle simmer. Skim off any foam that rises to the surface.
After simmering for at least an hour, remove the chicken from the pot. Set aside to cool, then debone and shred the meat. Return the bones to the broth. Add fish sauce, salt, and rock sugar to the broth. Continue to simmer for another 30 minutes.
Remove all bones and aromatics from the broth. Strain the broth through a fine-mesh sieve into a clean pot. Taste and adjust seasoning if necessary. Keep the broth hot.
While the broth simmers, prepare the garnishes. Slice spring onions, chop cilantro, prepare bean sprouts, separate Thai basil and mint leaves. Slice limes and chilies. Cook dried flat rice noodles according to package directions until tender but still firm. Drain and rinse.
Divide the cooked rice noodles among serving bowls. Top with shredded chicken. Ladle the hot broth over the noodles and chicken. Garnish generously with bean sprouts, fresh cilantro, sliced spring onions, Thai basil, mint leaves, lime wedges, and sliced chilies. Serve immediately with hoisin sauce and sriracha sauce on the side.
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