Vietnamese Chicken Pho Soup

This is my family's recipe and is very simple. Also, it's one of the most requested dishes.

Ingredients:
1 Whole Chicken (as fresh as possible, my dad says the walking kind makes this recipe really good)
1 piece of Ginger
2 White Onions (1 whole and 1 sliced thin)
2 tbsp Mushroom Seasoning (this one might be hard to find but check the Asian market, you can substitute with Accent flavor enhancer)
2 tbsp Rock Sugar (use the white kind)
12-15 Cloves
2-3 clove Garlic minced
Salt & Pepper to taste
1 15 oz can Chicken Broth
1 bunch Cilantro minced
1 bunch Green Onion minced
1 bunch Asian Basil
1 bag Bean Sprouts
1-2 Limes
Hoisen Sauce
Siracha Hot Sauce
1-2 Jalapenos
Fish Sauce to taste
Fresh or Dried Pho Noodles

Broth:
Clean Chicken and pat dry with paper towels, rub on salt and pepper until the chicken is covered. Let sit for 1/2 hour.
Fill water half way in a 5 1/2 qt dutch oven or stock pot bring to a slow boil on medium low heat. Add mushroom seasoning and rock sugar. Put cloves and minced garlic into cheese cloth or tea steeper, add to water. Cut a piece of Ginger 4 fingers wide through the middle put the pieces over an open flame to broil until a little charred and add to water. Peel a White Onion of it's flaky skin and put over an open flame and broil until a little charred almost like what you would get if you put it on a grill. Add the Onion to the water. Add the chicken and cook on low heat for 1 to 1 1/2 hours or until chicken is cooked through. Remove chicken from the broth and let cool before cutting.
Add 15 oz can of Chicken Broth to the water. Taste and add more salt or sugar if needed. Simmer until ready to serve.

Noodles:
Follow the directions on the package of how to fix. Dry noodles you will need to soak in water until it's soft. Fresh noodles you need to break apart and cut into long lengths. Using a single strainer do a big handful at a time. Bring a small stock pot of water to a boil and dip in the strainer filled with noodles. It will only take less than 1 minute for the noodles to cook if using fresh noodles. Dry noodles may take a little longer. It is your preference but I like my noodles on the al dente side. Once you put the broth you don't want the noodles to be soggy. Add the noodles into a nice size soup bowl and put 1 tsp to 1 tbsp of Fish Sauce over the noodles. Again this is your preference depending on how salty you want your soup.

Cut chicken into bit size pieces, depending on the person's preference whether they want white meat or dark. Add 5-6 pieces of chicken to each noodle bowl. Add a little Cilantro, Green Onion and Sliced White Onion on top of the chicken. Sprinkle with pepper to taste.

Ladle the broth over the noodles and chicken. Serve with basil, bean sprouts, limes, Hoisen Sauce and Siracha or Jalapenos. Each person gets to build the flavor of the soup the way the like it.