Rotisserie Chicken Pho Recipe
The quickest way to get a bowl of steaming hot, nourishing pho on any weeknight, using a store-bought rotisserie chicken!
Servings: 4 servings
Calories: 435kcal
Ingredients
- 1 rotisserie chicken meat removed and set aside
For the Quick Rotissrie Chicken Pho Broth
- 4 quarts clean, filtered water
- 1 medium onion cut in half, unpeeled
- 1 3-inch piece ginger
- 3-5 cloves garlic peeled and lightly smashed
- 2 tablespoons fish sauce
- 1 tablespoon salt
- 1 tablespoon sugar
- 10-12 sprigs fresh cilantro separated into thicker stems and leafier tops
- 1 tablespoon coriander seeds
- 1 pod star anise
- ½ stick cinnamon
- 5-6 whole black peppercorns
For Rotisserie Chicken Pho Bowls
- 8-12 ounces rice noodles
- red onions sliced paper thin
- scallions finely sliced
For Garnish Plate
- 2 cups fresh bean sprouts or finely shredded cabbage
- 4-6 sprigs Thai basil
- 2 jalapeño peppers thinly sliced
- 2 limes cut into wedges
- sriracha hot sauce, garlic chili sauce, and hoisin sauce
Instructions
Make the Pho Soup Base ~ 10 minutes + 1 hour
- If you haven't already, separate all the "good meat" from the bones and set aside/refrigerate.
- Place the picked over rotisserie chicken bones, skin and any accumulated and solidified juices into a large pot with a lid. Fill the pot with 4 quarts cool clean water or more to cover the bones by at least 1-inch. Set the pot over medium-high heat to begin the cooking process while you prepare the aromatics.
- While the chicken in the pot is coming up to a boil, turn on another one of the burners on your gas stove to medium-high. Using a pair of metal tongs (and wearing a heatproof mitt or glove), place the onions and ginger directly on the burner over the flame, turning them occasionally until they are charred black all over, about 10 minutes. If you don't have a gas stove, you can get the same effect with a grill, the broiler in the oven, possibly a toaster oven.
- Place the charred onion and ginger along with the remaining soup base ingredients, garlic cloves, salt, fish sauce, sugar, cilantro stems, and spices, into the pot with the chicken, which should be about to boil, if not already. Bring to a boil, reduce heat, and simmer for 45 minutes to 1 hour.
- Strain the soup base through a colander or a large sieve, pressing down on the skin, bones, onions, ginger and spices to extract all the flavorful liquid. Discard the skin, bones, onions, ginger, and spices. Taste the soup base and adjust the seasoning with any more of salt, fish sauce, or if you must, sugar.
Assemble Quick Chicken Pho Bowls ~ 5 minutes
- Cook rice noodles according to package, anywhere from 30 seconds to 2 minutes depending on the size of the noodles. Drain the noodles and rinse the noodles to remove any excess starch, which will make the noodles stick together too much.
- Place a loop of rice noodles into each of four bowls. Arrange about 1 cup of shredded chicken breast meat over each bowl noodles. Ladle 2 cups hot soup base into each bowl. Arrange a handful of sliced onions, sliced green onions, and cilantro leaves on top.
- Serve with plates of the remaining garnishes on the side, along with sriracha hot sauce, garlic chili sauce, and hoisin sauce.
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Notes
Nutrition information is an estimate based on 4 servings, using breast meat in individual bowls only.
To Store Leftovers: If they are kept in separate containers and covered, leftover cooked noodles, soup base, and cooked chicken can all be stored in the refrigerator for 1-2 days. Reheat individual components separately then assemble to eat again. Rotisserie Chicken Pho that has been assembled in the bowl doesn't keep well so plan accordingly.
Nutrition
Serving: 1serving | Calories: 435kcal | Protein: 58g | Saturated Fat: 1g | Fiber: 2g