Quick Rotisserie Chicken Pho

Pro tips

• Char the ginger and onion halves directly over a flame or under the broiler before adding to broth—this deepens flavor without extra time.
• Use the rotisserie chicken carcass for maximum collagen and body; don't skip it even if using only the meat for noodles.
• Skim any foam or impurities in the first 5–10 minutes of simmering for a clearer, cleaner-tasting broth.
• Taste and adjust fish sauce at the very end, as it intensifies slightly as the broth reduces.

Substitutions

• Star anise → cinnamon stick or clove (less licorice, more warmth)
• Rock sugar → honey or maple syrup (add near the end to prevent crystallization)
• Fish sauce → soy sauce plus a pinch of anchovy paste (not identical, but adds umami)
• Rice noodles → egg noodles or linguine (texture differs; soak rice noodles before use to shorten cooking)

Storage & make-ahead

Refrigerate broth in an airtight container up to 3 days; freeze up to 2 months. Store noodles and wontons separately and reheat broth gently before assembling.

Can I make this pho ahead of time?

Yes. Simmer the broth up to 2 days ahead and refrigerate separately from noodles and toppings. Reheat gently before serving to preserve flavor.

What can I use instead of rock sugar?

Regular granulated sugar works as a 1:1 swap, though rock sugar dissolves slowly for cleaner broth. Brown sugar adds deeper notes.

How do I know when the broth is done?

Simmer for 30–40 minutes until the broth is fragrant and golden. Star anise and ginger should perfume the pot noticeably.

Can I skip the wontons?

Yes. Use the shredded rotisserie meat, fresh herbs, bean sprouts, and rice noodles as your base. Other proteins like beef or shrimp work too.

Is fish sauce required?

Fish sauce is central to pho flavor, but start with 1 tbsp and adjust to taste. No direct substitute captures the same umami depth.