Rotisserie Chicken Pho

Remove all the meat from the rotisserie chicken, shred it, and set it aside for later.

Place the chicken carcass into a large stockpot and fill with enough water to cover it completely.

In a separate dry skillet over medium-high heat, char the ginger, onion halves, and shallot halves until they develop dark, fragrant spots on all sides.

Bring the pot with the chicken carcass to a boil.

Once boiling, add the charred ginger, onion, and shallots to the pot.

Using a fine-mesh skimmer, remove any foam or impurities that rise to the surface.

Add salt, chicken bouillon powder, and the pho spice packet to the pot.

Reduce the heat to low, cover the pot, and let the broth simmer for at least 3 hours, or overnight for a richer flavor.

After simmering, carefully strain the broth through a fine-mesh sieve into a clean pot, discarding all the solids.

Season the strained broth with sugar and fish sauce. Stir to combine and keep warm.

Cook the pho rice noodles according to the package directions.

Assemble the bowls: Place a portion of cooked noodles in each bowl. Top with hoisin sauce (if using), bean sprouts, fresh basil, sliced red onion, green onions, cilantro, and the reserved shredded chicken.

Add chili oil if desired.

Ladle the hot, fragrant broth over the noodles and toppings.

Garnish with a squeeze of fresh lime juice and a sprinkle of fried garlic. Serve immediately with sriracha on the side.