In a large pot, combine 8 cups of chicken broth, 1 sliced onion, 2 inches of sliced ginger, 2 star anise pods, and 1 cinnamon stick. Bring to a rolling boil over medium-high heat and simmer for 15-20 minutes.

Add 2 tablespoons of fish sauce, 2 tablespoons of soy sauce, and 1 tablespoon of sugar. Simmer for an additional 5 minutes.

Boil water in a separate pot and cook 8 ounces of rice noodles according to package directions, typically around 3-5 minutes. Drain and rinse under cold water.

Shred the rotisserie chicken into bite-sized pieces.

In bowls, place a generous portion of noodles, followed by shredded chicken.

Strain the broth through a fine sieve into a clean pot and bring it back to a gentle simmer.

Ladle the broth over the assembled noodles and chicken. Garnish with fresh herbs, lime wedges, sliced jalapeños, and bean sprouts.

Serve with hoisin and sriracha sauces on the side.