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1
In a large stockpot, bring 5 quarts of water to a boil.
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2
Add 1 tablespoon of salt and the chicken, breast side down.
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3
Place a heatproof plate over the chicken to keep it submerged and bring to a boil.
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4
Reduce the heat and simmer the chicken for 30 minutes; it will not be cooked through.
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5
Transfer the chicken to a bowl of ice water and let cool completely.
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6
Drain well and pat dry.
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7
Meanwhile, in a large cast-iron skillet, combine the star anise, cardamom, coriander, cinnamon stick, black and white peppercorns and goji berries.
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8
Cook over moderately low heat, stirring, until very fragrant, about 3 minutes.
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9
Transfer to a small bowl.
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10
In the same skillet, combine the shallots, onion and leek.
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11
Cook over moderate heat, stirring occasionally, until deep golden, about 10 minutes.
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12
Remove all of the meat from the chicken and coarsely shred it.
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13
Return all of the chicken skin and bones to the broth in the stockpot.
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14
Add the pan-roasted shallot, onion and leek mixture and bring to a boil.
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15
Cover and simmer over moderately low heat for 1 hour.
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16
Stir the toasted spices and goji berries into the broth.
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17
Cover and simmer for 1 hour longer.
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18
Add the rock sugar and simmer for another 30 minutes.
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19
Strain the broth into a large bowl, pressing on the solids; discard the solids.
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20
Pour the broth into a clean saucepan.
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21
Prepare the garnishes: Soak the noodles in a large bowl of boiling water until pliable, 8 to 10 minutes.
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22
In a large skillet, heat the oil.
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23
Add the shallots and cook over moderate heat, stirring, until golden brown, 5 to 7 minutes.
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24
Using a mesh skimmer, transfer the shallots to a paper towellined plate to drain.
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25
Let cool.
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26
Bring the broth to a simmer.
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27
Stir in the shredded chicken and cook until just white throughout, 1 to 2 minutes.
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28
Stir in the fish sauce and season the broth with salt.
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29
Drain the rice noodles and transfer to large bowls.
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30
Ladle the broth and chicken over the noodles.
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31
Top with the scallions and cilantro.
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32
Garnish with the crispy shallots, bean sprouts, basil, mint and jalapenos and serve with lime wedges.
