Rotisserie Chicken Pho is a simplified take on traditional pho that uses a store-bought rotisserie chicken carcass as the base. By charring the bones with aromatics and simmering for over an hour with toasted spices, you build a deeply flavorful broth without the fuss of starting from scratch.
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Shred the meat from the rotisserie chicken and set it aside for serving. Place the chicken carcass on an air fryer tray or baking sheet.
Add the shallots and sliced ginger to the tray with the carcass.
Char the carcass and aromatics in an air fryer or under a broiler until fragrant and lightly browned.
While the carcass is charring, peel and chop the daikon radish into large chunks.
Transfer the charred chicken carcass, shallots, and ginger to a large stockpot. Add the chopped daikon.
Fill the pot with water to cover all ingredients.
Bring the pot to a boil over high heat. Season with salt and rock sugar.
Once boiling, reduce the heat to a simmer. Skim any foam that rises to the surface.
Partially cover the pot and let it simmer for at least 45 minutes.
After simmering, top off the pot with a bit more water to replace what has evaporated.
In a dry skillet, lightly toast the spices from the pho spice pack until fragrant.
Transfer the toasted spices into the provided tea bag or a piece of cheesecloth and tie it securely.
Add the spice bag to the simmering broth.
Season the broth with chicken pho soup base and fish sauce. Taste and adjust seasoning if necessary.
Partially cover and simmer for another 20 minutes to infuse the spice flavors.
Strain the broth through a fine-mesh sieve, discarding all the solids. Return the clear broth to the pot and keep warm.
To assemble, cook the pho noodles in boiling water for about 30 seconds, then drain and place into serving bowls.
Top the noodles with the reserved shredded chicken, bean sprouts, sliced yellow onion, green onion, and cilantro.
Ladle the hot, clear broth over the noodles and toppings.
Serve immediately with fresh lime wedges, hoisin sauce, and sriracha on the side.
Store cooled broth in an airtight container in the refrigerator for up to 2 days or freeze for up to 1 month. Reheat gently over medium heat before serving. Shredded chicken and noodles are best assembled fresh; cooked noodles soften if stored in broth.
air fryer or broiler · large stockpot · fine-mesh sieve · dry skillet · cheesecloth or tea bag
Charring develops crucial depth and color in the broth. It's a key step for authentic pho flavor and takes only minutes under a broiler or in an air fryer.
Simmer for at least 45 minutes after bringing to a boil, then another 20 minutes after adding the toasted spices. Total simmering time is approximately 65 minutes.
Use whole star anise, cinnamon stick, cloves, coriander seeds, and fennel seeds in equal parts. Toast them lightly in a dry skillet until fragrant before adding to the broth.
Yes. Prepare the broth up to 2 days in advance, cool completely, and refrigerate. Reheat gently before assembling bowls. You can also freeze the strained broth for up to 1 month.
No. This recipe uses rotisserie chicken, chicken pho soup base, and fish sauce. It is not suitable for vegetarian or vegan diets.
