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In a large pot, add the chicken, onion, ginger, shallot, and water. Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any foam or impurities from the surface. Season with salt and fish sauce, cover, and simmer for 1 hour.
Skim off any excess fat or remaining impurities. Remove and discard the aromatics. Transfer the chicken to an ice bath for 2 minutes to stop the cooking process, then remove and shred the meat. Set aside.
Strain the broth through a fine-mesh sieve and return it to the pot.
Rinse the rice then add to the strained broth along with 1 cup chicken broth and chicken bouillon powder.
Increase heat to high and bring to a boil. Reduce to medium heat and partially cover the pot (leave the lid slightly ajar). Cook for 25–30 minutes, whisking every 5 minutes to break up the rice.
Uncover and reduce heat to low. Add the remaining seasonings and stir well. Simmer for another 3–4 minutes until thickened to your desired consistency.
Ladle into bowls and top with shredded chicken and your favorite garnishes.