Easy Chicken Pho — Black Folks Style
Directions
- 1Shred all the meat from the rotisserie chicken and set aside. Place the remaining carcass and bones into a large stock pot.
- 2Slice the onion and ginger, then char them in a dry skillet, broiler, or air fryer until lightly blackened and smoky (about 3–5 minutes).
- 3In a dry pan, toast star anise, cinnamon stick, coriander seeds, fennel seeds, and cloves for about 1–2 minutes until fragrant.
- 4Optional: Place toasted spices in a spice bag or wrap in cheesecloth for easy removal later.
- 5Add charred onion, ginger, toasted spices, water, chicken broth, rock sugar, fish sauce, chicken powder (if using), and salt to the pot with the chicken bones.
- 6Bring to a boil, then reduce to a gentle simmer. Skim off any foam or fat that rises to the surface.
- 7Let the broth simmer uncovered for 30–45 minutes to develop flavor.
- 8Taste and adjust seasoning — add more fish sauce, sugar, or salt until it hits that perfect balance of savory, sweet, and aromatic.
- 9Cook rice noodles according to package directions (usually just a quick soak or dunk in hot water).
- 10Drain and portion noodles into serving bowls.
- 11Add shredded chicken on top of the noodles.
- 12Ladle hot broth over the top until everything is covered and steaming.
- 13Garnish with cilantro, green onions, lime juice, and your favorite pho toppings — bean sprouts, sliced jalapeños, Sriracha, hoisin, or chili crisp oil.
Ingredients
- 1 whole whole rotisserie chicken
- 1 medium medium onion, halved or thickly sliced
- 1 large large knob of ginger, sliced lengthwise
- 10 cups water
- 4 cups chicken broth
- 5 whole whole star anise
- 1 stick cinnamon stick
- 1 tbsp coriander seeds
- 1 tbsp fennel seeds
- 0.5 tsp whole cloves
- 1 tbsp rock sugar or regular granulated sugar
- 3 tbsp fish sauce
- 1 tbsp Knorr chicken powder or bouillon
- 2 tsp MSG or salt
- Rice noodles (pho noodles), cooked per package instructions
- Shredded rotisserie chicken meat
- Fresh cilantro, chopped
- Green onions (scallions), sliced
- Lime wedges
- Bean sprouts
- Thinly sliced jalapeños or Thai chilis
- Sriracha sauce
- Hoisin sauce
- Chili crisp oil
Equipment
large stock potdry skilletbroilerair fryerdry panspice bagcheeseclothserving bowls
Tips
- Simmer the broth uncovered for 30–45 minutes to develop flavor.
- Taste and adjust seasoning to achieve a perfect balance of savory, sweet, and aromatic.
- Keep it cool with accoutrements like jalapeños, cilantro, a lime wedge, and green onions.
- Take it too far with chili crisp oil and a lot of Sriracha.
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