In a large pot, combine 6 cups of chicken broth with a halved onion, 2-3 slices of fresh ginger, 2 star anise pods, and 1 cinnamon stick. Bring the mixture to a boil over medium-high heat.

Once boiling, reduce the heat to a simmer and let the broth cook for 15-20 minutes. Stir in 2 tablespoons of fish sauce, 1 tablespoon of soy sauce, and a teaspoon of sugar, adjusting to taste.

Prepare about 8 ounces of rice noodles according to the package instructions, usually boiling them for 3-5 minutes. Drain and rinse under cold water.

Shred the meat from the rotisserie chicken into bite-sized pieces.

In each serving bowl, place a generous portion of rice noodles followed by shredded rotisserie chicken.

Remove broth from heat and strain to remove solids. Ladle hot broth over noodles and chicken in each bowl.

Garnish with fresh herbs, squeeze lime wedges, and add jalapeños and bean sprouts if desired.

Serve bowls with hoisin and sriracha sauces on the side.