Rotisserie Chicken Pho
Emergency Pho
A quick, comforting Vietnamese-style noodle soup made with store-bought rotisserie chicken and aromatic spices.
Equipment
Ingredients
Broth
chicken broth
1.5 L
rotisserie chicken (shredded)
400 g
onion (halved)
1 piece
ginger (sliced)
40 g
star anise
3 piece
cinnamon stick
1 piece
cloves
4 piece
fish sauce
30 ml
sugar
10 g
salt
5 g
Noodles & Toppings
rice noodles (dry)
300 g
green onion (sliced)
3 piece
cilantro (chopped)
20 g
lime (wedged)
1 piece
chili pepper (sliced)
1 piece
Instructions
Prepare aromatics
Halve the onion and slice the ginger to release maximum flavor into the broth.
Simmer the broth
Combine chicken broth, onion, ginger, star anise, cinnamon, cloves, fish sauce, sugar, and salt in a pot. Bring to a boil, then simmer for 20 minutes.
Cook the noodles
While broth simmers, cook rice noodles according to package instructions until al dente.
Shred the chicken
Remove meat from rotisserie chicken and shred into bite-sized pieces.
Assemble and serve
Divide noodles and chicken among bowls. Ladle hot broth over top. Garnish with green onions, cilantro, lime wedges and chili slices.
Storage
Store broth and noodles separately for best texture. Noodles may absorb liquid when stored together.
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