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–+ servings

Rotisserie Chicken Pho (Phở Gà)

This shortcut rotisserie chicken pho (phở gà) delivers deep, restaurant-quality flavor in a fraction of the time. Instead of simmering bones for hours, you build a clean, fragrant broth by simmering rotisserie chicken bones with charred onion and ginger, then steeping traditional pho spices for just the right amount of time. Finished with fish sauce, rock sugar, and fresh herbs, this pho is bright, balanced, chicken-forward, and incredibly comforting. Perfect for weeknights, meal prep, or using up leftovers.
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Servings: 3

Ingredients

Broth

  • 1 rotisserie chicken
  • 10 cups water
  • small piece rock sugar
  • 2 star anise
  • 1 tsp coriander seeds
  • 1/2 tsp fennel seeds
  • 1/2 cinnamon stick
  • 2 cloves
  • 1 tsp salt adjust to taste
  • 1 tbsp fish sauce adjust to taste
  • 1 onion
  • 1/2 knob ginger
  • 1 tsp chicken bouillon powder optional, adjust to taste
  • pho noodles

Toppings

  • bean sprouts
  • thai basil
  • hoison
  • sriracha
  • sambal
  • sliced onion
  • sliced onions in vinegar
  • green onions
  • cilantro
  • lime wedges

Instructions

Char the aromatics

  • Cut onion and ginger in half.
  • Char both sides using a blowtorch, open flame, or oven broiler until lightly blackened and fragrant.

Prep the chicken

  • Remove meat from the rotisserie chicken.
  • Shred the meat and set aside for serving.
  • Reserve all bones and the carcass for the broth.

Build the broth base

  • Add to a large pot: rotisserie chicken bones, charred onion, charred ginger, 10 cups of water
  • Simmer for 30 minutes, skimming any foam as needed.

     

Toast the spices

  • While the broth is simmering, in a dry pan, toast star anise, coriander seeds, fennel seeds, cinnamon stick, cloves for 1-2 min until fragrant: 
  • Transfer toasted spices to a spice bag or tea bag.

Add spices to the broth

  • After the initial 30-minute simmer, add the spice bag to the pot.
  • Simmer for another 20 minutes.

Strain + season

  • Remove and discard: spice bag, onion, ginger, chicken bones. Strain broth through a fine mesh strainer for extra clarity (optional).
  • Return broth to the pot and add: small piece of rock sugar, fish sauce, salt, chicken bouillon powder. Simmer 5 minutes to melt rock sugar. Taste and adjust seasoning as needed.

Cook the noodles

  • Cook pho noodles according to package instructions. Rinse with cool water if needed to prevent sticking.

Assemble bowls

  • Add cooked noodles to bowls. Top with shredded chicken. Add sliced onion, cilantro, and green onion. Ladle hot broth over everything.

Add toppings

  • Serve with: bean sprouts, Thai basil (purple stems), hoisin, sriracha, sambal, onions in vinegar, lime wedges.