Quick Rotisserie Chicken Pho (30 Minutes) | CookOS

Quick Rotisserie Chicken Pho

Name: Quick Rotisserie Chicken Pho (30 Minutes)
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 1 leftover rotisserie chicken carcass; 8 cups water; 1 yellow onion, halved; 2 oz ginger, sliced; 1 tbsp rock sugar; 1 tbsp fish sauce; salt, to taste; 1 cinnamon stick; 2 star anise pods; 1 tsp fennel seeds; 1/2 tsp whole cloves; 1 tsp coriander seeds; 8 oz rice stick noodles; 1/4 cup fresh cilantro, for garnish; 1 lemon or lime, cut into wedges for serving; sriracha, for serving; hoisin sauce, for serving

This quick rotisserie chicken pho transforms a leftover carcass into an aromatic Vietnamese broth in under 30 minutes. The combination of star anise, cinnamon, and ginger creates authentic depth without hours of simmering.

🌍Vietnamese 🏷️Pho 🏷️Chicken pho 🏷️Noodle soup 🏷️Soup Rotisserie chicken

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Total

35 min

Servings

Difficulty

Easy

Est. Cost

$31–$51

Recipe Source

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Ingredients

1 leftover rotisserie chicken carcass
8 cups water
1 yellow onion, halved
2 oz ginger, sliced
1 tbsp rock sugar
1 tbsp fish sauce
salt, to taste
1 cinnamon stick
2 star anise pods
1 tsp fennel seeds
1/2 tsp whole cloves
1 tsp coriander seeds
8 oz rice stick noodles
1/4 cup fresh cilantro, for garnishoptional
1 lemon or lime, cut into wedges for servingoptional
sriracha, for servingoptional
hoisin sauce, for servingoptional

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Instructions

1
Place the leftover rotisserie chicken carcass in a large pot with water.
2
Add the halved onion, sliced ginger, rock sugar, fish sauce, and salt to the pot.
3
Place the cinnamon stick, star anise, fennel seeds, cloves, and coriander seeds into a spice bag and add it to the pot.
4
Bring the pot to a boil and let it simmer for 30 minutes.
5
While the broth simmers, cook the rice noodles in a separate pot of boiling water for 1 minute. Drain immediately and set aside.
6
After 30 minutes, remove the chicken carcass from the broth.
7
Shred the remaining meat from the chicken carcass.
8
To assemble, place a portion of cooked noodles in a bowl, top with shredded chicken and fresh cilantro.
9
Ladle the hot broth over the noodles and chicken.
10
Garnish with a squeeze of lemon or lime, sriracha, and hoisin sauce to your liking.

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Tips & Notes

Pro tips

Char the onion and ginger cut-side down in a dry pan or under the broiler before adding to broth—this deepens flavor and adds subtle sweetness without extra time.
Don't skip straining: remove solids with a fine-mesh sieve or cheesecloth to achieve clear, restaurant-quality broth.
Taste and adjust salt at the end; fish sauce carries salt, so add gradually to avoid over-seasoning.
Keep the broth at a gentle simmer, not a rolling boil, to prevent cloudiness and extract clean flavor from the carcass and aromatics.

Substitutions

Star anise → 1/2 tsp anise extract or additional cinnamon (less aromatic but still fragrant)
Fish sauce → soy sauce (1 tbsp; flavor becomes less Vietnamese but still savory and balanced)
Rock sugar → honey or maple syrup (adds subtle depth; use sparingly as these are sweeter)

Storage & make-ahead

Store cooled broth in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month; thaw in the refrigerator and reheat gently over medium heat before serving.

Common Questions

Can I use a whole rotisserie chicken instead of just the carcass?

Yes. Shred the meat and set aside for serving, then simmer the carcass for broth as directed. This gives you extra chicken for the finished bowl.

What if I don't have rock sugar?

Substitute white granulated sugar or brown sugar in equal amounts. Rock sugar dissolves slower and adds subtle sweetness; regular sugar works fine for quick cooking.

Can I make the broth ahead of time?

Yes. Simmer the broth, strain, cool, and refrigerate up to 3 days or freeze up to 1 month. Reheat gently before serving.

Is this recipe gluten-free?

Check your fish sauce label—most are gluten-free, but some brands contain wheat. Use tamari or a certified gluten-free fish sauce to ensure it's safe.

How do I get clearer broth?

Bring water to a boil, add the carcass, and simmer 2–3 minutes. Drain, rinse carcass under cold water, rinse the pot, then return carcass and start fresh with clean water.