A flavorful and aromatic Vietnamese noodle soup made simple with the convenience of pre-cooked rotisserie chicken, perfect for a quick weeknight meal.
Easy Rotisserie Chicken Pho
A flavorful and aromatic Vietnamese noodle soup made simple with the convenience of pre-cooked rotisserie chicken, perfect for a quick weeknight meal.
Ingredients
- 1 large rotisserie chicken shredded
- 16 cups water or chicken broth
- 1 package Pho spice blend or 2-3 bouillon cubes
- 1 tbsp rock sugar or granulated sugar
- 1/4 cup fish sauce to taste
- 1 large onion halved and charred (optional)
- 2 inch ginger sliced and charred (optional)
- 1 package rice noodles cooked according to package directions
- Fresh garnishes: bean sprouts fresh mint cilantro
Instructions
- Prepare Broth: In a large pot, combine water (or chicken broth) with the reserved rotisserie chicken bones. If using, add charred onion and ginger, and a Pho spice blend (or bouillon cubes). Bring to a boil, then reduce heat and simmer for 30-45 minutes to create a flavorful shortcut broth.
- Strain and Season: Remove all solids from the pot and discard. Skim any excess fat. Return the clear broth to the pot. Stir in rock sugar and fish sauce. Taste and adjust seasonings as needed.
- Cook Noodles: While broth simmers, cook rice noodles according to package instructions. Drain and set aside.
- Shred Chicken: Shred the meat from the rotisserie chicken, discarding any skin or cartilage.
- Assemble Pho: Divide cooked rice noodles among serving bowls. Top with shredded rotisserie chicken.
- Serve: Ladle the hot, aromatic broth over the noodles and chicken. Serve immediately with an assortment of fresh garnishes such as bean sprouts, fresh mint, cilantro, lime wedges, sliced jalapeño, hoisin sauce, and sriracha.
Notes
For an even richer broth, you can use chicken broth instead of water. Adjust fish sauce and rock sugar to your taste. Don't skip the fresh garnishes, as they are crucial for authentic pho flavor and texture. For extra spice, add thinly sliced bird's eye chilies.
