Description
This Rotisserie Chicken Pho recipe offers a flavorful and comforting Vietnamese noodle soup made easy by using pre-cooked rotisserie chicken. The broth is enriched with charred onion and ginger, aromatic spices, fish sauce, and a hint of sweetness from brown sugar. Served with tender flat rice noodles and fresh herbs, this pho is a perfect quick yet authentic meal to warm up any day.
Ingredients
Scale
Soup Base
- 8 cups chicken broth
- 1 large onion, halved
- 3 inches fresh ginger, halved
- 1 cinnamon stick
- 3 star anise pods
- 4 whole cloves
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
Main Ingredients
- 2 cups shredded rotisserie chicken
- 8 ounces flat rice noodles
Garnishes & Herbs
- 1 cup fresh cilantro leaves
- 1 cup fresh Thai basil leaves
- 1 bunch green onions, sliced
- 1 jalapeño, thinly sliced (optional)
- 2 limes, cut into wedges
Instructions
- Char the Onion and Ginger: Heat a dry skillet over medium-high heat and place the halved onion and ginger cut-side down. Cook for 2–3 minutes until nicely browned and fragrant, which will deepen the flavor of the broth.
- Toast the Spices: In the same skillet, add the cinnamon stick, star anise pods, and cloves. Toast for about 1 minute until aromatic, being careful not to burn them, to release their essential oils.
- Simmer the Broth: In a large pot, combine the chicken broth, charred onion and ginger, toasted spices, fish sauce, and brown sugar. Bring to a gentle simmer uncovered, and let it cook for 25–30 minutes to allow the flavors to meld beautifully.
- Prepare the Rice Noodles: Cook the flat rice noodles according to the package instructions, usually by soaking or boiling briefly until tender. Drain the noodles and set them aside to prevent overcooking.
- Shred the Chicken: While the broth simmers, shred the rotisserie chicken into bite-sized pieces, ready for assembling the pho bowls.
- Assemble the Pho: Divide the cooked noodles into serving bowls, top evenly with shredded chicken, then ladle the hot, flavorful broth over the top to warm everything through.
- Add Fresh Herbs and Garnishes: Garnish each bowl with fresh cilantro, Thai basil leaves, sliced green onions, and optional jalapeño slices for heat. Serve with lime wedges on the side to squeeze fresh juice to taste, adding brightness to every bite.
Notes
- Tempering the onion, ginger, and spices by charring and toasting intensifies the broth’s flavor but can be skipped if short on time; just add them directly to the broth.
- Use gluten-free flat rice noodles to make this recipe gluten-free if needed.
- For spicier pho, add extra jalapeño or use a dash of chili oil when serving.
- Leftover broth can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Adjust fish sauce and lime juice to taste for balancing salty and sour flavors to your preference.
