Spread open a large piece of cheesecloth and add ginger, garlic, anise seeds, coriander seeds, and whole black peppercorns. Be sure to smash the ginger and garlic to release more flavor into the broth. Bundle and tie with kitchen twine.
In a large pot, add chicken broth, water, fish sauce, Sambal chili paste, brown sugar, sesame oil, and a teaspoon of kosher salt to start.
Slice one medium onion into rings and add to broth. Add the cheesecloth bundle. Bring to a very low simmer over medium-low heat and simmer gently for 1½ hours. Stir often, making sure to move around the cheesecloth bundle.
In a large (preferably cast-iron) skillet, heat a very thin layer of sunflower (or similar cooking) oil on medium-high heat.
Dust pheasant breasts with salt and pepper and sear both sides adequately, cooking fully to an internal temp of 160 degrees Fahrenheit. Remove from heat and set aside.
Once broth has simmered for 1½ hours, remove the cheesecloth bundle. Salt to taste.
Prepare rice noodles according to package instructions.
Slice one pheasant breast per serving and add to smaller pot or large bowl alongside the rice noodles.
Pour or scoop in steaming broth over sliced pheasant and noodles.
To finish, each person can add bean sprouts, sliced jalapeños, freshly minced cilantro and chives to suit their own taste.