12 to 16 oz. thin, flat rice noodles
1 rotisserie chicken
1 inch of cinnamon stick
3 star anise pods
1 tbsp. coriander seeds
1 tsp. whole black peppercorns
3 cardamom pods
2 quarts chicken stock
2-inch piece of fresh ginger—peeled, then sliced or cut into matchsticks
3 cloves garlic, crushed
1 bunch scallions, trimmed and sliced on an angle
2 tbsp. fish sauce or soy sauce
1 lime, cut into 4 wedges
Hoisin sauce and/or sriracha (optional), for drizzling
Thinly sliced jalapeño chiles; a handful each of fresh Thai basil or sweet basil, cilantro, and mint leaves; 2 cups soy sprouts, bean sprouts, or pea sprouts, for garnish
In a large bowl, soak the noodles in warm water until pliable, 15 to 20 minutes. Drain and rinse under cold water. Drain well and return the noodles to the bowl.
Shred or slice the meat from the chicken. In a large pot, toast the spices over medium-high heat, stirring often, until aromatic, about 2 minutes. Add the stock, ginger, and garlic. Bring the stock to a low boil. Cook until the stock is infused, about 3 minutes. Strain the broth into the bowl with the noodles. Discard the solids in the strainer. Return the noodles and broth to the pot. Add the scallions and fish sauce. Simmer until the scallions wilt, 2 to 3 minutes more.
Using tongs, divide the noodles among 4 bowls. Top with the chicken. Squeeze the lime wedges over the chicken. Drizzle with hoisin and/or sriracha (if using). Divide the broth among the bowls. Garnish with the sliced jalapeños, herbs, and sprouts.