Peel and slice the ginger into 4 or 5 coins. Smack with the flat side of a knife or meat mallet; set aside. Thinly slice the green parts of the green onion to yield 2 to 3 tablespoons; set aside for garnish. Cut the leftover sections into pinkie-finger lengths, bruise, then add to the ginger. Coarsely chop the leafy tops of the cilantro to yield 2 tablespoons; set aside for garnish. Set the remaining cilantro sprigs aside.

In a 3- to 4-quart pot, toast the coriander seeds and clove over medium heat until fragrant, about 1 to 2 minutes. Add the ginger and green onion sections. Stir for about 30 seconds, until aromatic.

Slide the pot off heat, wait 15 seconds, then pour in the broth. Return the pot to the burner, add the water, cilantro sprigs, chicken, and salt. Bring to a boil over high heat, then lower the heat to gently simmer.

After 5 to 10 minutes of simmering, the chicken should be firm and cooked through. Press on it and it should slightly yield.

Continue to simmer the broth without the chicken for another 15 to 20 minutes.

Transfer the chicken to a bowl, flush with cold water to stop the cooking, then drain. Let cool, then cut or shred into bite-size pieces.

Soak the rice noodles in hot water until pliable and opaque. Drain, rinse, and set aside.

When the broth is done, pour it through a fine-mesh strainer into a separate pot and discard the solids. You should have about 4 cups. Season with fish sauce and sugar (or maple syrup), if needed.

Bring the strained broth to a boil. Add the noodles to the hot broth to heat and soften. Lift the noodles from the pot and divide between the bowls. Arrange the chicken on top of the noodles and garnish with green onion, cilantro, and pepper. Taste and adjust broth’s saltiness, then ladle broth into the bowls. Enjoy with any extras.