Rotisserie Chicken Pho

Remove all the meat from the rotisserie chicken, shred it, and set it aside. Keep the carcass and bones.

Place the chicken carcass and bones into a large pot.

Add the pho spices to the pot: coriander seeds, cinnamon stick, cloves, star anise, and cardamom pods.

Fill the pot with hot water, ensuring the bones are fully covered.

Add the toasted ginger and onion to the pot.

Bring the broth to a simmer and cook for at least one hour, or longer for a more developed flavor.

Season the broth with fish sauce and sugar to your taste.

While the broth simmers, prepare your garnishes: bean sprouts, lime wedges, sliced green onions, thinly sliced raw onion, and fresh Thai basil.

To assemble, place a portion of cooked rice noodles into a large serving bowl.

Top the noodles with the reserved shredded chicken and your desired amount of garnishes.

Ladle the hot broth over the noodles and toppings, straining it through a fine-mesh sieve to catch the bones and spices.

Serve immediately with extra sriracha and hoisin sauce on the side if desired.