Rotisserie Chicken Pho

This rotisserie chicken pho recipe is time saving hack that makes authentic tasting, homemade pho ga (chicken pho) in 45 minutes! Even though this recipe is a shortcut, the soup base is infused with all the fragrant pho spices and charred aromatics so that the layers of flavor is not compromise. This recipe is a great way to utilize leftover rotisserie chicken and makes for an easy meal perfect for anytime, especially cold and rainy days.

Jump to:

• Ingredients needed
• How to make this rotisserie chicken pho soup base
• How to enjoy rotisserie chicken pho
• Recipe tips
• Storage
• FAQ
• 📖 Recipe
• 💬 Feedback

Ingredients needed

Please scroll down to the recipe card for the ingredient quantities!

For the pho soup base:

• Rotisserie chicken - We recommend getting plain/original flavored rotisserie chicken to keep the pho flavor as authentic as possible. Shred the meat for serving, keep the carcass for the soup base, and discard the skin. Save the drippings too for additional flavor!
• Water - If you want the soup to be more nutritious, you can use chicken broth instead, but we find water gives the most authentic flavor.
• Aromatics - Ginger and yellow onion are charred and added to flavor and give the soup a darker color.
• Seasonings - The soup is seasoned with rock sugar, fish sauce, salt, and optionally some chicken bouillon powder. If you don't have rock sugar, you can use any granulated sugar you have on hand. Fish sauce is a must!
• Pho spices - Coriander seeds, fennel seeds, cloves, star anise, and cinnamon sticks are what makes pho so aromatic. You can also buy premade pho spice packets if you don't already have all of these whole spices, which is very convenient.

Noodles, toppings, and condiments:

• Flat rice noodles - Any flat rice noodles are fine, but ideally, thin flat rice noodles are the best choice. You'll often see it labeled as banh pho tuoi. We like to use fresh rice noodles because they're more convenient to use and cooks in seconds! Dry rice noodles are perfectly fine as well. However, they require longer cook time or soaking prior to cooking.

• Toppings - Popular pho toppings choices are: bean sprouts, green onion, cilantro, yellow onion, Thai basil, jalapeño, and lime wedges. Feel free to have as many or as few as you'd like.
• Condiments - Sriracha and hoisin are the most common dipping sauces and sometimes added to the soup. Alternatively, dip the chicken into some Vietnamese dipping sauce (nuoc cham) mixed with some grated or minced ginger.

How to make this rotisserie chicken pho soup base

Please scroll down to the recipe card for the full recipe and instructions!

1. Prepare the rotisserie chicken. Remove the meat off the bones and shred it into bite size pieces. Save the carcass for the soup and discard the skin.

2. Toast the spices. Place all the spices into a pan and toast them over medium to medium high heat. They're done when they become kind of aromatic and the seeds turn golden and start to pop. Transfer them into a spice bag for easier removal. Without a spice bag, you can simply add the spices straight into the pot. Just strain it later.

3. Char the aromatics. You can char the onion and ginger in in a pan on the stovetop with a kitchen torch or roast them in the oven or air fryer. Don't be shy with the char! They add flavor and color to the soup.

4. Make the soup. Place the chicken carcass, spices, and charred aromatics into a large dutch oven or pot. Add the water, rock sugar, and fish sauce. Bring the soup to a boil and skim off the impurities during the process. Then turn the heat down to keep the soup at a gentle simmer. Cover and simmer for about 30 minutes.

5. Season the soup. Once the soup is done, remove and discard all the solids. Season with salt and, optionally, some chicken bouillon powder. Taste and adjust the saltiness to your preference. Do note that the soup should be a bit saltier and sweeter than you'd normally like because it'll get diluted by the noodles and all the toppings you'll be adding later.

How to enjoy rotisserie chicken pho

1. Cook the noodles. Prepare the noodles according to the package instructions. Fresh rice noodles take only seconds in a pot of hot water. Dry noodles may require soaking prior to using or longer cook time.

🌟 Pro tip: If you're using fresh rice noodles, the water doesn't need to be boiling. Rather, just bring the water to a boil then cut the heat. While the water is still piping hot, add the noodle and cook for a few seconds until it reaches your desired consistency. Fish it out and put it straight into your bowls. Because it cooks so fast, you can even cook one portion of noodle at a time for easier portioning.

2. Assemble. Place the cooked rice noodles into bowls and top with the shredded rotisserie chicken, and hardier toppings like the yellow onion, jalapeño pepper, and bean sprouts. Strain the hot soup over everything using a fine mesh strainer and finish by topping with Thai basil, cilantro, and green onions.

3. Finishing seasonings. Personally, I love a generous squeeze of lime juice in my pho. Some people also like adding hoisin sauce and Sriracha to their soup as well. BUT before all of that, we recommend mixing everything together and give the soup a taste so that you know the soup's pure flavor before add your finishing touch of sauces and lime juice.

4. Enjoy the chicken with dipping sauce. The most popular dipping sauce for pho is a mixture of hoisin sauce and Sriracha. However, chicken goes amazingly well with Vietnamese dipping sauce mixed with some grated/minced ginger. If you like spice, some chili oil or fresh chilis can be added.

Recipe tips

• Do be shy with charring the aromatics! Charring the ginger and onion adds to the pho soup's beautiful golden brown color, and the char adds extra layers of flavor like caramelization and subtle smokiness.
• Save the chicken dripping that's at the bottom of the rotisserie chicken bag/box because it's a concentration of flavorful goodness! However, we only recommend it for plain/original flavor rotisserie chicken so that the soup keeps its authentic flavor.
• DO NOT boil the soup! Pho soup base is a consommé aka a clear broth. It must be simmered gently. If you boil the soup, it'll become cloudy.
• Cook the noodles right before you are ready to eat. Rice noodles stick together and become soft and easily broken as it sits. So prepare it when you are ready to assemble your bowl.
• If using fresh rice noodles, boil a pot of water and turn off the heat before adding the noodles. It takes less than 10 seconds for the noodles to become the perfect texture.
• Some brands require their dry rice noodles to be soaked prior to cooking. If so, start soaking the noodles before you start the prep to save time.
• If you are very pressed for time, you could skip toasting the spices and charring the aromatics. However, it could make the pho soup base a little lighter in color and have less depth of flavor. But the soup base will still be delicious, so don't worry!
• Not in the mood for pho right at the moment? Freeze your rotisserie chicken carcass for when you are! The bones can be frozen for up to 3 months in an airtight container.

Storage

This rotisserie chicken pho soup base can be frozen for up to 3 months or refrigerated for up to 4 days. So it's great for making ahead for cold weathers and rainy days!

As for the noodles, they are best cooked fresh because they do not retain their texture well after cooking. So cook only the amount you'll be eating.

For the shredded chicken, portion and wrap them well with cling wrap and store in an air tight container in the freezer. Freeze up to 3 months and simply defrost before use. After the chicken has defrosted, you can add them to the hot soup base to get it thoroughly heated, hot, and juicy.

FAQ

📖 Recipe