Slice a 3-inch section of gingerroot lengthwise and quarter 1 onion.

Blacken the ginger and onion in a hot pan or on a grill.

Combine chicken stock, blackened onion and ginger, star anise, peppercorns, nuoc mam, sugar, halved shallot, and crushed lemongrass in a large pot.

Add the whole chicken (skin and breast meat removed).

Bring to a boil, then reduce heat and simmer covered for 50 minutes.

Strain broth through a sieve or cheesecloth.

Return clear broth to the pan.

Add minced onions, chopped cilantro, chopped fresh sage, sliced red chili, minced shallots, and sliced green onions.

Simmer for 10 minutes.

Serve as is or add cooked wide rice noodles, sliced chicken/duck breasts, and bean sprouts.

Add 1/2 teaspoon of Sriracha chili sauce per 1-2 cups for extra spice (optional).