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.