Place oven rack on upper 1/3 position. Turn oven on to broil (low). Place ginger slices and roast for 10 minutes, until softened and browned.
Fill a 12-quart, or larger, pot halfway with water. Bring to a boil. In the meantime, use the kosher salt to exfoliate the chicken, rubbing the salt all over the chicken to clean the skin. Rinse all of the salt off. Cut chicken into thighs, drumsticks, breasts, wings.
When water is boiling, add the chicken pieces, including the 1 pound of wing tips/bones. Return water to hard boil and keep heat on high. Boil vigorously for 5 minutes. Drain water into sink, using a large colander to catch the chicken parts. Rinse each piece of chicken with cool water. Wash pot, scrubbing away any scum. Return chicken to pot, add in the roasted ginger and onion, add the coriander and cloves, and refill pot with clean water (about 6 quarts).
Bring water to boil over high heat, then turn the heat to low to keep a steady simmer. Use a skimmer to remove any scum that arises to the surface. Simmer for 20 minutes, then remove the chicken breasts and thighs, and let cool for a few minutes. When cool enough to handle, remove and discard the skin. Remove the meat from the bone. Slice the meat and reserve for the bowls. Return the bones to the simmering broth.
Continue to simmer broth for an additional 1 1/2 hours. While the broth is cooking, it's a good time to prepare the noodles, and also the herbs for the table so you have everything ready.
When broth is done, use tongs or spider to remove the chicken parts, onion, ginger and spices to discard. Strain the Chicken Pho broth in a sieve lined with cheesecloth. Return broth to the pot. Season broth with fish sauce and sugar. Taste, and adjust with additional, if needed. Turn the heat to low, to keep the soup hot.