Description
A refined take on traditional pho, using rotisserie chicken and a gently spiced broth for an effortless yet elegant meal.
Ingredients
Scale
- 6 cups low-sodium chicken broth
- 2 cups rotisserie chicken, shredded
- 8 oz dried rice pho noodles
- 1 medium yellow onion, halved and charred
- 2-inch piece ginger, halved and charred
- 3 star anise
- 1 cinnamon stick
- 4 whole cloves
- 1 tbsp fish sauce
- 1 tsp sugar or palm sugar
- Salt and freshly ground white pepper to taste
- Lime wedges, halved
- Hoisin sauce and sriracha
- 1 jalapeño or Thai chili, thinly sliced
- Bean sprouts, rinsed and dried
- Thai basil and cilantro, chopped
- Scallions, thinly sliced
- Freshly ground black pepper
Instructions
- Toast the whole spices in a dry skillet over medium heat until aromatic, 30–60 seconds.
- Char the onion and ginger on a hot skillet until edges blacken, about 6–8 minutes.
- Combine broth, toasted spices, and charred aromatics in a large pot; bring to a simmer.
- Simmer the mixture gently for 20–30 minutes to marry flavors.
- Strain the broth through a fine-mesh sieve into a clean pot, pressing on solids.
- Prepare rice noodles according to package until tender; rinse under cool water.
- Reheat shredded chicken in the simmering broth for 1–2 minutes.
- Assemble bowls with noodles, hot broth, chicken, and toppings.
- Serve with lime wedges and condiments.
Notes
Keep components separate when storing to preserve texture and flavor. Warm bowls before serving for an enhanced experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Soups & Stews
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 55mg