1. Heat a large pot or Dutch oven over medium-high heat and add the oil. Place the onion and ginger cut side down and cook for 3 to 4 minutes until lightly charred.

2. Add the cinnamon sticks, star anise, cloves, and coriander seeds. Toast for 30 to 60 seconds until fragrant.

3. Pour in the chicken broth and water. Stir in the fish sauce, soy sauce, and brown sugar. Bring to a gentle boil, then reduce the heat and simmer for 20 minutes.

4. Strain out the onion, ginger, and whole spices if you want a clearer broth, then return the broth to the pot.

5. Add the shredded rotisserie chicken and simmer for 5 minutes until warmed through. Taste and adjust with a little more fish sauce or soy sauce if needed.

6. Cook the rice noodles according to the package directions, then drain.

7. Divide the noodles among 4 bowls and top with the hot chicken and broth.

8. Finish each bowl with bean sprouts, green onions, cilantro, basil, lime wedges, and jalapeño before serving.