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