Vietnamese-inspired · Soup
Chicken Pho
A fragrant chicken pho made easy with rotisserie chicken, charred onion and ginger, toasted spices, herbs, and rice noodles.
6servings25 minprep1–2 hrsimmerOne potbroth
From Dianne's kitchen
The aroma starts before the broth
Pho is loved for its clear, aromatic broth, tender chicken, fresh herbs, and noodles. Charring the onion and ginger, then toasting the spices, builds remarkable depth with simple steps.
Using a rotisserie chicken keeps this a welcoming recipe for a weeknight or a relaxed weekend meal.
What you'll need
Ingredients
For the broth
- 1 rotisserie chicken, meat removed and set aside; carcass reserved
- 10 cups water
- 1 large onion, halved
- 1 large 4-inch piece fresh ginger, sliced lengthwise
- 2 cinnamon sticks
- 3 star anise
- 1 teaspoon coriander seeds
- 4 whole cloves
- 1 teaspoon black peppercorns
- 2 tablespoons fish sauce
- 1 tablespoon sugar or rock sugar
- Salt, to taste
- 1 tablespoon roasted chicken base, optional
For serving
- 8 ounces dried rice noodles
- Shredded rotisserie chicken
- Bean sprouts
- Fresh cilantro and Thai basil
- Thinly sliced white onion and green onions
- Lime wedges
- Jalapeño or Thai chili slices
- Hoisin sauce and sriracha
Step by step
Instructions
- Char the onion and ginger cut-side down in a dry skillet over medium-high heat until deeply browned, about 5 minutes.
- Toast the cinnamon, star anise, coriander, cloves, and peppercorns in a dry pan for 2–3 minutes until fragrant.
- Add the chicken carcass, water, charred onion and ginger, and toasted spices to a stockpot. Bring to a gentle boil.
- Season with fish sauce, sugar, salt, and chicken base if using. Reduce to a low simmer, uncovered, for 1–2 hours, skimming foam as needed.
- Strain the broth and return it to a clean pot. Taste and adjust seasoning.
- Cook or soak rice noodles according to the package, then divide into bowls with shredded chicken.
- Ladle hot broth over the bowls and add herbs, sprouts, onion, lime, and chilies. Serve hoisin and sriracha alongside.
Dianne's kitchen tip
Make the broth ahead.
Pho broth develops even more flavor after an overnight rest in the refrigerator.
For a lighter bowl, use more broth and vegetables with a smaller portion of noodles.