Clean the chicken and rinse it briefly with a little white wine to remove any odor. Place the chicken in a pot, add enough water to cover, then add the shallots, half the onion, cinnamon stick, and star anise (toast them first for more flavor if you like), and 2 tablespoons salt. Boil for 15 minutes, skimming off any foam to keep the broth clear.

Check if the chicken is cooked by piercing it with a chopstick—if the juices run clear, it's done. Remove the chicken and immediately place it in a bowl of ice water for 1 minute, then drain. Shred the chicken into bite-sized pieces. Return the bones to the pot and simmer to enrich the broth. Season with 1 tablespoon chicken bouillon powder, 1 tablespoon rock sugar, and 2 tablespoons fish sauce. Adjust seasoning to taste. The broth should be flavorful so it complements the noodles.

Blanch the rice noodles and bean sprouts in boiling water, then drain. Divide the noodles and bean sprouts among bowls, top with shredded chicken, and ladle hot broth over. Garnish with thinly sliced onion, chopped green onions, and black pepper. Delicious!

Serve hot. Add lime, chili sauce, and a few sprigs of herbs as desired. Enjoy slurping on a chilly rainy day!