Char the ginger and onion by placing them over an open flame, hot griddle, or under the broiler (~8 minutes).
In a pan, dry roast the spices (~2 minutes) and stir to prevent burning. This will bring out the flavor!
Peel and scrape away the charred skin of the onion and ginger.
In a large pot, add 8 cups of homemade chicken stock. Place spices in a spice bag. Add the spices, ginger, onion, sugar, and cooking fish sauce into the pot. Cover and bring to a boil and then reduce heat to medium low (~30 minutes). Remove spice bag. Add your shredded chicken pieces.
Add cooked rice noodles to the soup bowls. Ladle chicken broth over the noodles. Serve with lime wedges and cilantro.