Cooking Instructions

• Gather the ingredients.
• Preheat the oven to 400°F. Put the onions and ginger on a baking sheet and roast for 30 minutes, or until softened and lightly browned.
• Fill a large stockpot with the water and bring to a boil. Add the roasted vegetables and the chicken bones, quartered chicken, salt, and sugar; bring to a boil.
• Lower the heat to moderate and simmer until the chicken is cooked, about 30 minutes.
• Using tongs, transfer the quartered chicken to a plate and let cool slightly. Remove the meat from the bones and refrigerate.
• Return the skin and bones to the stockpot and simmer for 2 hours longer.
• Strain the chicken broth into a large soup pot and cook over high heat until reduced to 12 cups, about 15 minutes.
• Stir in the fish sauce.
• In a large bowl of warm water, soak the noodles until pliable, about 20 minutes.
• Bring a large saucepan of salted water to a boil. Drain the noodles, then add them to the saucepan and boil over high heat until tender, about 3 minutes. Drain well. Transfer the noodles to 6 large bowls and sprinkle with the scallion.
• Add the reserved chicken to the broth and simmer until heated through. Ladle the broth and chicken over the noodles.
• Serve with the bean sprouts, basil, lime wedges, jalapeños, chili-garlic sauce, and hoisin sauce.