In a stock pot using a lid, bring chicken broth and water to a boil on high heat.
In a small frying pan on medium heat; add cinnamon, coriander, fennel seeds, cloves, star anise, ginger, and shallot until fragrant and golden for about 3-4 minutes. Remove and put in a spice bag. Add 2 onion halves onto the pan until lightly golden on the flat side about 2 minutes. Remove from heat.
When the stock pot boils, turn to medium heat so the broth is simmering. Place in the spice bag, the 2 onion halves, and lemongrass. Add the salt, sugar, and chicken. Let simmer for 15 minutes and occasionally skim the surface to remove scum. While waiting, bring a separate pot of water to a boil to cook the pho noodles, cook for about 4 minutes, remove and drain the water.
Remove and discard the spice bag, onion, and lemongrass. Add the daikon and carrot for 5 minutes. Make sure the chicken is cooked. Turn off the heat. Taste the broth, add fish sauce to your liking.
Remove chicken from the broth to cool then tear it into bite-size pieces, leaving chicken pieces to the side and not back in the stock pot. While waiting for the chicken to cool; prepare a garnish plate with Thai basil, bean sprouts, cilantro, jalapeno, lime, green onion, and onion.
Fill each bowl with pho noodles, broth, and chicken. This is where the personalization part takes place! Add any of the garnishes, black pepper, hoisin sauce, and Sriracha to your chicken pho bowl to your liking. Or on a dipping plate, combine hoisin sauce and Sriracha to dip the chicken.