In a large pot, add 1.5 liters of water, 500 grams of chicken (preferably bone-in pieces), 1 roughly chopped onion, 3 crushed garlic cloves, 1 tablespoon of grated ginger, 2 star anise, 1 cinnamon stick, and 3-4 cloves. Bring it to a boil, then reduce the heat and let it simmer for 45 minutes to an hour, allowing the flavors to meld together.
While the broth is simmering, cook 200 grams of rice noodles as per the package instructions. Drain and set aside.
Once the broth is ready, strain it to remove the solids, and return the liquid to the pot. Add salt and 1 tablespoon of fish sauce to taste. Keep the broth warm over low heat.
Shred the cooked chicken, discarding the bones and skin.
To assemble the Chicken Pho, divide the cooked noodles among 4 serving bowls. Top with shredded chicken and pour the hot broth over the noodles and chicken.
Serve with a side of fresh herbs like Thai basil, cilantro, and mint, along with lime wedges, thinly sliced jalapeños, and bean sprouts for garnishing as per individual preferences.