It’s not authentic Vietnamese Chicken Pho

Ingredients

• 2 cups Rotisserie Chicken (shredded from leftover rotisserie chicken)
• 1 medium Onion (peeled and sliced)
• 2 ounces Fresh Ginger (peeled and thinly sliced)
• 1 tablespoon Rock Candy Sugar (or regular granulated sugar)
• 1 tablespoon Fish Sauce (light, salty flavor)
• to taste Salt (sea salt)
• 1 stick Cinnamon Stick (whole)
• 1 piece Star Anise (whole)
• 0.5 teaspoon Fennel Seeds (whole)
• 2 whole Cloves (whole)
• 1 teaspoon Coriander Seeds (whole)
• 200 grams Rice Noodles (thin rice vermicelli)
• 1 wedge Lemon or Lime (freshly squeezed)
• to taste Sriracha (hot chili sauce)
• to taste Hoisin Sauce (sweet soy‑based sauce)

Instructions

1. Prepare aromatics

   Slice the onion and thinly slice the ginger. Set aside.

   Time: PT5M

2. Assemble spice bag

   Place the cinnamon stick, star anise, fennel seeds, cloves, and coriander seeds into a cheesecloth or spice bag and tie securely.

   Time: PT2M

3. Start the broth

   In a large pot, add 4 cups water, the sliced onion, ginger, spice bag, fish sauce, rock candy sugar, and a pinch of salt. Bring to a rolling boil.

   Time: PT5M

   Temperature: 100°C

4. Simmer the broth

   Reduce heat to a gentle simmer and let the broth infuse for 30 minutes.

   Time: PT30M

   Temperature: 90°C

5. Shred the chicken

   While the broth simmers, pull the meat from the leftover rotisserie chicken and shred it into bite‑size pieces.

   Time: PT5M

6. Warm the chicken in broth

   Remove the spice bag, add the shredded chicken to the hot broth, and let it heat through for 5 minutes.

   Time: PT5M

   Temperature: 90°C

7. Cook the rice noodles

   Bring a separate pot of water to a boil, add the rice noodles, and cook for 1 minute. Drain immediately and rinse briefly with cool water.

   Time: PT2M

   Temperature: 100°C

8. Assemble and serve

   Divide the noodles into serving bowls, ladle the hot broth and chicken over them, squeeze fresh lemon or lime, and finish with sriracha and hoisin sauce to taste.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

45g

Fat

8g

Fiber

2g

Ingredient Substitutions

• Instead of Rotisserie Chicken: cooked chicken breast, rotisserie turkey
• Instead of Onion: shallot
• Instead of Fresh Ginger: ground ginger (1 tsp)
• Instead of Rock Candy Sugar: white granulated sugar
• Instead of Fish Sauce: soy sauce (1 tbsp)
• Instead of Salt: soy sauce for seasoning
• Instead of Cinnamon Stick: ground cinnamon (¼ tsp)
• Instead of Star Anise: Chinese five‑spice powder (¼ tsp)
• Instead of Fennel Seeds: anise seeds
• Instead of Cloves: ground cloves (¼ tsp)
• Instead of Coriander Seeds: ground coriander (½ tsp)
• Instead of Rice Noodles: egg noodles
• Instead of Lemon or Lime: vinegar
• Instead of Sriracha: chili garlic sauce
• Instead of Hoisin Sauce: soy sauce with a pinch of sugar

Equipment Needed

• Large Pot
• Spice Bag
• Knife
• Cutting Board
• Ladle
• Strainer
• Bowl

Critical Steps — Do Not Skip

• Infusing the broth with whole spices for maximum aroma.
• Removing the spice bag before serving to avoid gritty texture.
• Cooking rice noodles for only 1 minute to keep them tender.

Chef Tips from the Video

• Toast the whole spices lightly in a dry pan for 30 seconds before adding to the broth for deeper flavor.
• Add a splash of lime juice right before serving to brighten the soup.
• For extra heat, drizzle a little extra sriracha or add thinly sliced fresh chilies.

Troubleshooting

Storage

Refrigerator: Store broth and shredded chicken in airtight containers for up to 3 days.

Freezer: Broth freezes well for up to 2 months; freeze without noodles.

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

Make-Ahead Tips

• Prepare the spiced broth a day ahead and refrigerate; reheat before adding noodles.
• Shredded chicken can be stored separately and added just before serving.
• Do not pre‑cook the rice noodles; they become soggy if stored.

Frequently Asked Questions