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Rub Salt inside and outside of Chicken for 1-2 minutes, rinse well, add to a pot with water, turn heat to med-high
Add in the daikon, sweet yellow onion, ginger, chicken soup base, kosher salt, lump or rock sugar
Skim foam as you see it to keep the broth clear
Bring to a simmer, cover, reduce heat to low and simmer for one hour
Uncover lid, remove chicken and set aside
Remove yellow onion, daikon and ginger to discard
Add more water if it has reduced
Add fish sauce and additional seasoning to your taste
Shred or cut chicken into small pieces, set aside
Fry the thinly sliced shallots in cooking oil until golden brown, add to a bowl lined with a paper towel
Soak the bean vermicelli noodles in hot water for a few minutes or until softened, drain and set aside
Add soaked bean vermicelli noodles to a serving bowl, chicken, Vietnamese coriander, fried shallots, chopped green scallions and cilantro
Ladle in the hot broth and enjoy!