Heat a large dry pot over medium-high heat for about 5 minutes. Add the quartered onion and halved ginger, searing for around 4 minutes.

Pour in the 6 cups of broth and 2 cups of water, then stir in the ground coriander, optional clove, fish sauce, hoisin sauce, soy sauce, and red chili paste. Bring to a boil, then reduce heat and simmer gently for 30 minutes.

Prepare the dried rice vermicelli noodles according to package instructions, usually boiling for 5-7 minutes. Drain and rinse under cold water to stop cooking.

1-5 minutes before broth is done, introduce your choice of meat until just done, ensuring tender pieces.

Remove the pot from heat after 30 minutes. Use a slotted spoon to take out the charred onion, ginger, and spices from the broth.

Divide prepared noodles among serving bowls. Ladle the hot broth with the cooked meat generously over the noodles.

Top each bowl with chopped green onions, cilantro, sliced jalapeños, and bean sprouts if desired. Serve with lime wedges and optional Sriracha on the side.