Vietnamese Chicken Noodle Soup

Ingredients

• 1 3 1/2-4-pounds chicken
• 1 large onion, peeled, halved through root
• 2 medium carrots, peeled, cut into 1" pieces
• 1 celery stalk, cut into 1" pieces
• 2 pounds skin-on, bone-in chicken legs (thigh and drumstick; about 4)
• 1/4 teaspoon Chinese five-spice powder
• 1 teaspoon grated peeled ginger, plus one 4" piece ginger, peeled, halved lengthwise
• 1 tablespoon kosher salt, plus more
• 1 tablespoon sugar, plus more
• 2 medium onions, peeled, halved through root
• 2 6" pieces lemongrass, tough outer layer removed, stalk lightly smashed
• 6 black cardamom pods, crushed
• 4 whole star anise pods
• 2 cinnamon sticks
• 6 whole cloves
• 1 tablespoon fish sauce
• 1 pound dried wide rice noodles
• 8 ounces mung bean sprouts (about 2 cups)
• Spicy Pickled Shallots , fresh tender herbs such as Thai basil, mint, or cilantro), lime wedges (for serving)

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