Vietnamese Chicken Noodle Soup

Name: Vietnamese Chicken Noodle Soup
Ingredients: 1 3 1/2-4-pounds chicken; 1 large onion, peeled, halved through root; 2 medium carrots, peeled, cut into 1 pieces; 1 celery stalk, cut into 1 pieces; 2 pounds skin-on, bone-in chicken legs (thigh and drumstick; about 4); 1/4 teaspoon Chinese five-spice powder; 1 teaspoon grated peeled ginger, plus one 4 piece ginger, peeled, halved lengthwise; 1 tablespoon kosher salt, plus more; 1 tablespoon sugar, plus more; 2 medium onions, peeled, halved through root; 2 6 pieces lemongrass, tough outer layer removed, stalk lightly smashed; 6 black cardamom pods, crushed; 4 whole star anise pods; 2 cinnamon sticks; 6 whole cloves; 1 tablespoon fish sauce; 1 pound dried wide rice noodles; 8 ounces mung bean sprouts (about 2 cups); Spicy Pickled Shallots , fresh tender herbs such as Thai basil, mint, or cilantro), lime wedges (for serving)