Can you make chicken pho using a rotisserie chicken??

Ingredients

• 1 whole Rotisserie Chicken (Shred meat, keep carcass, skin, and drippings)
• 2 sticks Cinnamon Sticks (For spice bag)
• 2 whole Star Anise
• 1 tsp Fennel Seeds
• 1 tsp Coriander Seeds
• 1 large Onion (Quartered, toasted)
• 2 inch Ginger (Sliced, toasted (optional))
• 2 tbsp Rock Sugar (Or regular granulated sugar)
• 8 cups Water
• 1 tsp Chicken Bouillon (Powder or cube dissolved)
• 1 tbsp Fish Sauce
• 0.5 tsp Salt
• 0.25 tsp MSG (Optional)
• 200 g Egg Noodles (Can substitute rice noodles or ramen)
• 2 stalks Scallion (Thinly sliced)
• 0.25 cup Cilantro (Chopped)
• 0.25 cup Thinly Sliced Onion (For garnish)
• 0.25 tsp Black Pepper (Freshly ground)
• 1 tbsp Hoisin Sauce (Optional)
• 1 tsp Chili Oil (Optional)

Instructions

1. Make Spice Bag

   Combine cinnamon sticks, star anise, fennel seeds, and coriander seeds in a piece of cheesecloth, gather the corners, and tie tightly so the spices stay contained.

   Time: PT5M

2. Toast Spices

   Heat a dry skillet over medium heat and add the sealed spice bag. Toast, shaking the pan occasionally, until the bag is fragrant, about 2–3 minutes.

   Time: PT5M

3. Toast Onion and Ginger

   In the same skillet, add the quartered onion and sliced ginger (if using). Lightly drizzle a teaspoon of oil if the pan is dry, and toast until golden brown, about 5 minutes.

   Time: PT5M

4. Start the Broth

   Transfer the toasted spice bag, onion, ginger, rock sugar, chicken drippings, and the whole carcass/skin to a large pot. Add 8 cups of water and bring to a rolling boil.

   Time: PT10M

5. Simmer and Skim

   Reduce heat to low and simmer gently for 30–45 minutes. Skim off any foam that rises to the surface. After the first 30 minutes, remove the spice bag.

   Time: PT45M

6. Strain (Optional)

   If you prefer a clear broth, pour it through a fine mesh strainer into a clean pot, discarding solids.

   Time: PT5M

7. Season the Broth

   Stir in chicken bouillon, fish sauce, salt, and MSG (if using). Taste and adjust sweetness with extra rock sugar if needed. Bring to a gentle boil.

   Time: PT5M

8. Cook the Noodles

   Bring a separate pot of water to a rolling boil. Add the noodles, swirl, and cook for 10–45 seconds until just tender. Drain and set aside.

   Time: PT5M

   Temperature: 100°C

9. Assemble the Bowls

   Place cooked noodles in each serving bowl, add a handful of shredded chicken meat, then scatter scallion, cilantro, thinly sliced onion, and a pinch of black pepper. Ladle the hot broth over everything.

   Time: PT5M

10. Finish with Sauces

    Drizzle hoisin sauce and chili oil to taste, if desired. Serve immediately.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

45 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Rotisserie Chicken: Cooked chicken thighs, Store‑bought rotisserie chicken
• Instead of Cinnamon Sticks: Ground cinnamon
• Instead of Star Anise: Ground star anise
• Instead of Fennel Seeds: Anise seeds
• Instead of Coriander Seeds: Ground coriander
• Instead of Onion: Shallot
• Instead of Ginger: Ground ginger
• Instead of Rock Sugar: Granulated sugar
• Instead of Chicken Bouillon: Stock concentrate
• Instead of Fish Sauce: Soy sauce
• Instead of MSG: Umami powder
• Instead of Egg Noodles: Rice noodles, Ramen noodles
• Instead of Cilantro: Parsley
• Instead of Chili Oil: Sriracha

Equipment Needed

• Large Pot
• Skillet
• Fine Mesh Strainer (optional)
• Cheesecloth Spice Bag (optional)
• Ladle
• Bowls
• Tongs (optional)
• Cutting Board
• Knife
• Measuring Spoons

Critical Steps — Do Not Skip

• Toasting the spice bag until fragrant
• Skimming foam and removing it during simmer
• Removing the spice bag after 30 minutes of simmering
• Cooking the noodles only 10–45 seconds to keep them al dente

Chef Tips from the Video

• Use the leftover skin and carcass; they add richness that store‑bought broth lacks.
• A splash of fresh lime juice added just before serving brightens the flavor.
• Toast spices until aromatic but never let them burn, as burnt spices give a bitter taste.

Troubleshooting

Storage

Refrigerator: Store broth and cooked noodles in separate airtight containers for up to 3 days.

Freezer: Freeze broth in freezer‑safe bags for up to 2 months; noodles freeze poorly, keep separate.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the broth a day ahead and refrigerate; reheat gently before serving.
• Shred the chicken meat and store in a sealed container for quick assembly.
• Measure and bag the whole spice blend in advance for faster prep.

Frequently Asked Questions