1Shred all the meat off the rotisserie chicken and set the chicken aside.
2Toast star anise, cinnamon stick, cardamom pod, cloves, fennel seeds, and coriander seeds on a dry skillet.
3Add toasted spices into a spice bag or cheesecloth and tie it tightly.
4Toast onions and ginger in the same skillet until charred.
5Combine chicken carcass and skin, charred onion and ginger, rock sugar, chicken drippings, and water in a pot.
6Bring to a boil and simmer for 30 minutes to 2 hours, removing the spice bag if simmering for more than 30 minutes.
7Remove the bones, onion, and ginger from the pot.
8Season the broth to preference using chicken bouillon, fish sauce, salt, sugar, or MSG.
9Assemble the bowl of pho with pho noodles, shredded chicken, chopped scallion, cilantro, thinly sliced onions, black pepper, sriracha, hoisin sauce, and chili oil.
Ingredients
2 whole star anise
1 whole cinnamon stick
1 whole cardamom pod
1/2 tsp cloves
1 tbsp fennel seed
1 tbsp coriander seed
1 whole yellow onion, peeled
1 knob ginger, peeled
1 whole rotisserie chicken
4-5 quart water
2 whole rock sugar
1 tbsp salt
2 tbsp fish sauce
pho noodles (optional)
to taste scallion, chopped
to taste cilantro, chopped
to taste onion, thinly sliced
to taste black pepper
to taste sriracha
to taste hoisin sauce
to taste chili oil
chicken bouillon (optional)
msg (optional)
Equipment
skilletspice bagcheeseclothpot
Tips
You can use a pre-made pho spice kit or create your own.
If you plan to simmer for more than 30 minutes, remove your spice bag.