Description
How to make aromatic rotisserie chicken pho with rich broth and tender noodles that brings Vietnamese comfort food to your table in just 45 minutes.
Ingredients
Scale
Broth Base
- 8 cups low-sodium chicken broth
- 1 large onion, halved and charred
- 3-inch piece fresh ginger, sliced and charred
- 4 whole star anise pods
- 1 cinnamon stick
- 1 tsp whole coriander seeds
- 3 whole cloves
Flavor Builders
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tsp salt, or to taste
- 1 rotisserie chicken, meat shredded and skin removed
Noodles and Toppings
- 8 oz dried rice noodles (banh pho)
- 1/2 red onion, thinly sliced
- 2 green onions, chopped
- 1/4 cup fresh cilantro leaves
- Fresh lime wedges for serving
- Bean sprouts for serving
Instructions
- Char Aromatics: Place halved onion and sliced ginger directly over gas flame or under broiler until charred and fragrant, about 3-4 minutes per side.
- Toast Spices: In a large pot, toast star anise, cinnamon, coriander, and cloves over medium heat until fragrant, about 2 minutes, stirring constantly.
- Build Broth: Add charred onion, ginger, and chicken broth to the pot. Bring to boil, then simmer covered for 20 minutes to develop flavors.
- Season Broth: Stir in fish sauce, brown sugar, and salt. Taste and adjust seasoning until you achieve that perfect balance of salty and sweet.
- Prepare Noodles: Cook rice noodles according to package directions until tender but not mushy. Drain immediately and rinse with cold water to stop cooking.
- Warm Chicken: Add shredded rotisserie chicken to the simmering broth for the last 5 minutes to heat through without overcooking the meat.
- Assemble Bowls: Divide noodles among bowls, top with chicken and hot broth. Serve immediately with onions, herbs, lime, and bean sprouts alongside.
Notes
- Don’t skip charring the onion and ginger; it adds essential smoky depth to the broth.
- Store broth and noodles separately to prevent mushy texture when reheating leftovers.
- Adjust fish sauce gradually as brands vary in saltiness and intensity significantly.
- Warm serving bowls with hot water first to keep pho temperature perfect longer.
- Double the spice amounts if you prefer a more intensely flavored, aromatic broth.
- Fresh herbs and lime juice should always be added just before serving for best flavor.
Allergy Information: Fish, Soy
Nutrition
- Calories: 385 calories
- Fat: 8g
- Carbohydrates: 52g
- Protein: 28g