1. Pat chicken dry and season with salt.
2. Coat a Dutch Oven with olive oil and sear chicken on medium high heat until golden (about 6 minutes on each side). If you don’t have a Dutch Oven, sear the chicken in a large skillet.
3. In a separate small skillet, over medium high heat, toast two onion halves and a star anise about 4 minutes. The onion should lightly blacken.
4. If you seared your chicken in a skillet, transfer to a large pot. Add 12 cups of hot water to the Dutch Oven or large pot. Also add the charred onion, star anise, freshly chopped cilantro, sliced ginger, and 1 chopped scallion.
5. Bring to a boil. Once boiling, reduce to a simmer for 30 minutes, uncovered.
6. While chicken cooks, prepare garnishes. Chop scallion, radishes, jalapeños, additional cilantro, bean sprouts and lime. 
7. In a separate pot, bring water to boil and cook rice noodles per package instructions. It only takes a few minutes for these to cook, so I like to wait until the chicken has been cooking for at least 20 minutes.
8. Once the chicken has cooked in broth for 30 minutes, transfer it to a plate. Using two forks, shred the chicken into bite-sized pieces and place it back in the broth. Discard the bones and remove the onion and star anise.
9. Season the broth with 3 tablespoons of fish sauce. This is key for amazing flavor. Cook for another 5 minutes.
10. In bowls, serve chicken and broth, rice noodles, toppings and sauce. If you have kids eating with you, don’t skip out on the sweet Hoisin sauce. They typically love it. Enjoy!