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Place the rice noodles in a large heatproof bowl. Fill a large pot with water and bring to a boil. Carefully pour enough boiling water over the rice noodles to cover. Let sit for 15 minutes while preparing the soup, then drain and reserve.
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In a medium stock pot, bring the chicken stock, cinnamon stick, star anise, cloves, and ginger to a boil. Reduce the heat, cover, and simmer for 25 minutes. Using a slotted spoon or small sieve remove and discard the spices and ginger. Stir in the fish sauce, brown sugar, and tamari. Add the mushrooms and greens to the broth and simmer for 5 minutes. Taste the broth and adjust the seasoning as needed with fish sauce and sugar.
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Divide the noodles between two soup bowls and cover with mushrooms, greens, and broth. Top each soup with fresh herbs, bean sprouts, cracklings (reheated in a 350°F oven, if not freshly made), green onion, and a few jalapeño slices. Serve with lime wedges.