Add the sesame oil to a frying pan, and saute ginger, shallots, and garlic for about 10 minutes, until soft and fragrant. Add the water and the rest of the broth ingredients. If you have spice bags, tie up the cinnamon sticks, cloves, and star anise. If you don't, you'll have to fish out the spices when you dish it up, like I do. Bring to a boil, then simmer on medium-low for an hour.
While the soup simmers, chop the vegetables.
Pour hot water over the rice vermicelli noodles, and add a bit of salt and soy sauce to the water to season. Remove the noodles from the hot water after a few minutes-- it's better to undercook them, because they will continue to soften in the soup.
Add the vegetables to the soup broth, and continue simmering for an additional 5-10 minutes, depending on how soft you'd like the vegetables. Add a bit of sriracha to add heat, if desired.
Add rice noodles and sesame chicken meatballs to bowls, then cover in the soup. Garnish with fresh squeezes of lime, extra sriracha, cilantro, and sesame seeds.