Description
This Rotisserie Chicken Pho is a comforting, quick-to-make version of the classic Vietnamese noodle soup. Using store-bought rotisserie chicken and aromatic spices, this broth-forward dish comes together in just 30 minutes—perfect for a weeknight dinner that feels like a warm hug in a bowl.
Ingredients
2 cups shredded rotisserie chicken
8 ounces flat rice noodles
8 cups low-sodium chicken broth
1 thumb-size piece fresh ginger sliced in half
1 medium onion sliced in half
1 tablespoon fish sauce or to taste
2 whole star anise
3 whole cloves
1 cinnamon stick
1 cup fresh cilantro chopped
1 cup Thai basil leaves
3 green onions sliced
2 limes cut into wedges
chili garlic sauce or sriracha optional for serving
Instructions
1. In a dry pot over medium heat, toast the star anise, cloves, and cinnamon stick for 1–2 minutes until fragrant.
2. Add the halved onion and sliced ginger cut-side down. Char until browned, about 3–4 minutes.
3. Pour in the chicken broth and fish sauce. Simmer on low for 20 minutes to allow flavors to infuse.
4. Meanwhile, cook the rice noodles according to the package directions. Rinse under cool water and set aside.
5. Shred the rotisserie chicken into bite-sized pieces.
6. Strain the broth to remove spices and aromatics.
7. Assemble bowls with noodles and shredded chicken. Ladle hot broth over, then top with herbs, green onions, lime, and optional chili sauce.
Notes
For best texture, always store noodles separately from the broth if making ahead.
Toasting the spices before simmering boosts their flavor—don’t skip it!
Fresh herbs make a huge difference in pho. Add them generously just before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vietnamese-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 880mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg