Quick Chicken Pho

Separate the meat from the rotisserie chicken carcass. Shred the meat and set it aside for serving.

Place the chicken carcass and bones into a large stockpot or Dutch oven.

Add the halved onions and sliced ginger to the pot.

Add the pho spice packet to the pot.

Fill the pot with water, ensuring all ingredients are covered.

Season the broth with fish sauce and salt.

Bring the broth to a boil, then reduce the heat to a simmer. Let it simmer for at least 30 minutes, skimming any impurities from the surface.

After simmering, taste the broth and adjust seasoning if necessary.

To serve, cook a single portion of fresh rice noodles in a separate pot of boiling water for 30-45 seconds until just tender.

Place the cooked noodles in a serving bowl and top with the reserved shredded chicken.

Add fresh garnishes like chopped green onions, cilantro, and thinly sliced red onion.

Strain the hot broth directly over the noodles and toppings in the bowl.

Add optional condiments like sriracha, hoisin sauce, chili oil, and black pepper to your liking. Serve immediately.