Rotisserie Chicken Pho
Rotisserie Chicken Pho
Ingredients
For the Broth
- 1 rotisserie chicken, meat removed, bones reserved
- 1 large onion, peeled and halved
- 1 knob ginger, about 2-3 inches, sliced
- 1 pho spice packet
- 2 tablespoons chicken bouillon
- 1 1/2 tablespoons fish sauce
- 2 tablespoons rock sugar, or 1 golf ball sized piece
- 13 cups water
For Serving
- 1 pound fresh rice stick noodles, cooked according to package directions
- 3 cups rotisserie chicken meat, shredded or sliced
- 1/2 onion, thinly sliced
- 1/2 cup cilantro, fresh, chopped
- 1 cup bean sprouts
- 1/2 cup basil, fresh leaves
- 1 lime, cut into wedges, for serving
Instructions
- 1
Carefully remove all the meat from the rotisserie chicken and set it aside. Place the stripped chicken bones into your pressure cooker.
⏱️ 5 min
- 2
Add the halved onion, sliced ginger, pho spice packet, rock sugar, and 13 cups of water to the pressure cooker with the chicken bones.
⏱️ 5 min
- 3
Secure the lid on your pressure cooker and cook on high pressure for 20 minutes.
⏱️ 20 min
- 4
Once the cooking cycle is complete, perform a quick release of the pressure according to your pressure cooker's instructions. Carefully open the lid.
⏱️ 2 min
- 5
Stir in the chicken bouillon and fish sauce into the hot broth. Stir until dissolved. Then, carefully strain the broth through a fine-mesh sieve into a large pot or bowl, discarding the solids.
⏱️ 5 min
- 6
While the broth is cooking, prepare your rice stick noodles according to package directions. Divide the cooked noodles and the reserved shredded rotisserie chicken meat among serving bowls.
⏱️ 10 min
- 7
Ladle the hot pho broth over the noodles and chicken in each bowl. Garnish generously with thinly sliced onions, fresh cilantro, bean sprouts, fresh basil leaves, and a squeeze of fresh lime juice.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Rotisserie Chicken Pho
For the Broth
- 1 rotisserie chicken, meat removed, bones reserved
- 1 large onion, peeled and halved
- 1 knob ginger, about 2-3 inches, sliced
- 1 pho spice packet
- 2 tablespoons chicken bouillon
- 1 1/2 tablespoons fish sauce
- 2 tablespoons rock sugar, or 1 golf ball sized piece
- 13 cups water
For Serving
- 1 pound fresh rice stick noodles, cooked according to package directions
- 3 cups rotisserie chicken meat, shredded or sliced
- 1/2 onion, thinly sliced
- 1/2 cup cilantro, fresh, chopped
- 1 cup bean sprouts
- 1/2 cup basil, fresh leaves
- 1 lime, cut into wedges, for serving
Instructions
- 1
Carefully remove all the meat from the rotisserie chicken and set it aside. Place the stripped chicken bones into your pressure cooker.
⏱️ 5 min - 2
Add the halved onion, sliced ginger, pho spice packet, rock sugar, and 13 cups of water to the pressure cooker with the chicken bones.
⏱️ 5 min - 3
Secure the lid on your pressure cooker and cook on high pressure for 20 minutes.
⏱️ 20 min - 4
Once the cooking cycle is complete, perform a quick release of the pressure according to your pressure cooker's instructions. Carefully open the lid.
⏱️ 2 min - 5
Stir in the chicken bouillon and fish sauce into the hot broth. Stir until dissolved. Then, carefully strain the broth through a fine-mesh sieve into a large pot or bowl, discarding the solids.
⏱️ 5 min - 6
While the broth is cooking, prepare your rice stick noodles according to package directions. Divide the cooked noodles and the reserved shredded rotisserie chicken meat among serving bowls.
⏱️ 10 min - 7
Ladle the hot pho broth over the noodles and chicken in each bowl. Garnish generously with thinly sliced onions, fresh cilantro, bean sprouts, fresh basil leaves, and a squeeze of fresh lime juice.
⏱️ 3 min