Rotisserie Chicken Pho (Quick Homemade) | CookOS

Rotisserie Chicken Pho

Name: Rotisserie Chicken Pho (Quick Homemade)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 whole rotisserie chicken; 2 tbsp coriander seeds; 1 cinnamon stick; 1 tsp whole cloves; 5 star anise pods; 5 green cardamom pods; 12 cups hot water; 1 piece ginger (about 3 inches), toasted; 1/2 large onion, toasted; 2 tbsp fish sauce; 1 tbsp sugar; 1 lb rice noodles, cooked; 1 cup bean sprouts; 1 lime, cut into wedges; 1/4 cup green onions, sliced; 1/4 cup fresh Thai basil leaves; 1/2 onion, thinly sliced for topping; sriracha, for serving; hoisin sauce, for serving

Rotisserie chicken pho is a streamlined take on the Vietnamese classic that uses store-bought rotisserie chicken to cut cooking time in half while delivering deep, aromatic broth spiked with toasted spices, ginger, and onion.

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

About·Privacy·Terms

🏷️

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

TikTok

Total

1h 20m

Servings

Difficulty

Easy

Est. Cost

$34–$56

Recipe Source

View original recipe

From TikTok

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

TikTok

Ingredients

1 whole rotisserie chicken
2 tbsp coriander seeds
1 cinnamon stick
1 tsp whole cloves
5 star anise pods
5 green cardamom pods
12 cups hot water
1 piece ginger (about 3 inches), toasted
1/2 large onion, toasted
2 tbsp fish sauce
1 tbsp sugar
1 lb rice noodles, cooked
1 cup bean sprouts
1 lime, cut into wedges
1/4 cup green onions, sliced
1/4 cup fresh Thai basil leaves
1/2 onion, thinly sliced for topping
sriracha, for servingoptional
hoisin sauce, for servingoptional

19 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Remove all the meat from the rotisserie chicken, shred it, and set it aside. Keep the carcass and bones.
2
Place the chicken carcass and bones into a large pot.
3
Add the pho spices to the pot: coriander seeds, cinnamon stick, cloves, star anise, and cardamom pods.
4
Fill the pot with hot water, ensuring the bones are fully covered.
5
Add the toasted ginger and onion to the pot.
6
Bring the broth to a simmer and cook for at least one hour, or longer for a more developed flavor.
7
Season the broth with fish sauce and sugar to your taste.
8
While the broth simmers, prepare your garnishes: bean sprouts, lime wedges, sliced green onions, thinly sliced raw onion, and fresh Thai basil.
9
To assemble, place a portion of cooked rice noodles into a large serving bowl.
10
Top the noodles with the reserved shredded chicken and your desired amount of garnishes.
11
Ladle the hot broth over the noodles and toppings, straining it through a fine-mesh sieve to catch the bones and spices.
12
Serve immediately with extra sriracha and hoisin sauce on the side if desired.

Was this recipe helpful?

Tips & Notes

Pro tips

Toast coriander, cinnamon, cloves, star anise, and cardamom in a dry skillet for 1–2 minutes before adding water—this blooms their oils and prevents a muddy spice flavor.
Char the ginger and onion cut-side down until blackened; don't peel first. The char adds smokiness and complexity that raw aromatics cannot deliver.
Shred the rotisserie chicken while the broth simmers; this saves time at plating and allows the meat to absorb any residual heat.
Strain the broth through a fine-mesh sieve or cheesecloth before serving to remove spice debris and achieve clarity.

Substitutions

Fish sauce → soy sauce or tamari (1:1 ratio; flavor will be less authentic but still savory)
Star anise → fennel seeds (1 tsp crushed; milder licorice note)
Fresh ginger → dried ginger powder (1 tsp; less pungent, so use less)
Green cardamom → brown cardamom (1:1; deeper, more menthol-forward taste)

Storage & make-ahead

Store cooled broth in an airtight container in the refrigerator up to 3 days, or freeze up to 2 months. Reheat gently on the stovetop over medium heat. Shredded chicken and fresh noodles are best used same-day.

Common Questions

Can I make the broth ahead of time?

Yes. Simmer the spiced broth, then cool and refrigerate up to 3 days. Reheat gently before assembling bowls with fresh noodles and shredded chicken.

What noodles should I use for pho?

Fresh or dried rice noodles (bánh phở) are traditional. Soak dried noodles in room-temperature water for 30 minutes, then cook in boiling broth just before serving.

Can I use a different rotisserie chicken brand?

Yes. Any unseasoned or lightly seasoned rotisserie chicken works. Heavily seasoned varieties may overpower the pho broth—taste and adjust fish sauce accordingly.

How do I toast ginger and onion for pho?

Halve the ginger and onion lengthwise and char cut-side down in a dry skillet over medium-high heat for 3–4 minutes until blackened. This deepens their flavor in the broth.