To begin, rinse the chicken thoroughly under cold water and remove any excess fat. Place the whole chicken in a large stockpot with 2 litres of water. Add the halved onion, charred ginger, and smashed garlic. Bring the pot to a boil over medium heat, skimming off any foam or impurities that rise to the surface to keep the broth clear. Reduce to a gentle simmer.

Simmer the chicken for about 45 minutes, or until it is fully cooked and tender. Remove the chicken carefully and set it aside to cool. Strain the broth through a fine sieve to remove solids, returning the clear broth to the pot. Season the broth with salt, fish sauce, and sugar, adjusting to taste. Keep the broth warm over low heat.

While the broth is simmering, soak the glass noodles in boiling water for 5-7 minutes, or until they soften. Drain and rinse with cold water to stop the cooking process. Set the noodles aside in a bowl.

Once the chicken is cool enough to handle, shred the meat into bite sized pieces, discarding the skin and bones. Keep the shredded chicken covered to retain moisture.

Taste the broth again before serving, ensuring it is flavourful and balanced. If desired, add a splash more fish sauce or a pinch of sugar for depth.

Divide the softened glass noodles evenly among four serving bowls. Top each bowl with a generous portion of shredded chicken.

Pour the hot broth over the noodles and chicken in each bowl. Ensure the broth covers the ingredients completely to keep the dish warm and comforting.

Garnish each bowl with sliced spring onions, coriander leaves, and bean sprouts. Serve with lime wedges on the side for added brightness. Add chili slices, chili sauce, or fried shallots for extra flavour and texture if desired. Encourage diners to mix their garnishes into the soup for a balanced and aromatic meal.