To make the soy sauce pickled chilies, combine all of the ingredients in a glass container and allow to sit out for at least an hour before using.
Heat your broiler. Once warm, roast your onions, garlic, and sliced ginger until browned on the surface, about five to eight minutes.
Toast your spices in a dry pan over medium high heat until fragrant. Do not burn these as it will create a bitter taste in your broth. Set aside to cool before placing into a cloth sack or wrap and tie in cheese cloth.
Place your cleaned chicken into the stock pot. Fill with enough water to submerge the chicken. Then add in your roasted aromatics and spices. Bring to a boil and drop the heat so that it is at a simmer. You do not want the broth to boil violently because that will cause it to release more meat and fat. This will make for a cloudy broth. Be sure to skim any scum that comes to the surface. Simmer with the lid slightly off the top of the stock pot for an hour; skimming a few more times in between.
Remove the chicken from the broth and allow to cool. At this point, you can run the broth through a fine mesh sieve to remove the solids. Rinse the stock pot before adding back the broth and returning it to the stove. Taste and season the broth with additional fish sauce, salt, sugar, or MSG to balance it according to your preference.
Heat a tea kettle with hot water. Once boiling, pour over your rice vermicelli noodles. Soak the rice noodles for five to eight minutes before draining. Meanwhile, pick meat off the chicken carcass.
Next, plate a large bowl with the softened rice noodles, poached chicken, vegetables, and other toppings. Then, ladle in some of the hot broth. You may need to reheat it in the stock pot.
Enjoy with Sriracha, hoisin sauce, and the soy sauce pickled chilies!
