In a large pot, place a whole chicken along with a quartered yellow onion and a generous pinch of sea salt. Cover the chicken with water and bring to a rolling boil over medium-high heat. Once boiling, skim off any foam that forms, then reduce the heat and let it simmer gently for 30-40 minutes until the chicken is tender and fully cooked.

After the chicken is tender, carefully remove it from the pot and set it aside to cool. Strain the broth to eliminate any solids, returning the clear liquid to the pot. Rinse one cup of jasmine rice until the water runs clear, then add it along with sliced ginger and a touch of sugar to the strained broth. Bring it to a simmer and cook for 30-40 minutes, stirring occasionally, until the rice thickens into a creamy porridge.

Once the chicken is cool enough to handle, remove the skin and bones, shredding the meat into bite-sized pieces. This tender chicken will serve as a topping for the Cháo Gà. Keep the shredded chicken warm as you prepare the rest of the dish.

In a small bowl, combine apple cider vinegar, a spoonful of sugar, and a splash of fish sauce. Stir this mixture until the sugar dissolves, creating a tangy dipping sauce that complements the flavors of Cháo Gà. Set it aside for serving.

In a small skillet, heat vegetable cooking oil over medium heat. Once hot, add thinly sliced shallots and sauté until they're golden brown and crispy, about 5-7 minutes. Transfer the fried shallots to a paper towel-lined plate to drain any excess oil and keep them crispy for garnish.

Stir a few drops of fish sauce and freshly ground black pepper into the thickened porridge. To serve, ladle the Cháo Gà into bowls, topping each with shredded chicken, crispy fried shallots, and your choice of fresh herbs. Don't forget to offer the tangy dipping sauce and sliced chilis on the side for a delightful finishing touch.