Quick Rotisserie Chicken Pho
Quick Rotisserie Chicken Pho
Ingredients
For the Broth
- 1 rotisserie chicken
- 1 yellow onion, peeled, charred or roasted
- 1 knob ginger, peeled, charred or roasted
- 6 pieces rock sugar, small
- 4 quarts water
- 2 tablespoons Knorr Chicken Powder, Asian style with Chinese on pack
- 1 1/2 tablespoons fish sauce
For the Pho Spices
- 2 star anise
- 1 cinnamon stick
- 1 cardamom pod
- 1/4 teaspoon cloves
- 2 teaspoons fennel seeds
- 2 teaspoons coriander seeds
For Serving
- 1 package pho noodles, cooked according to package directions
- 1/4 cup scallion, chopped
- 1/4 cup cilantro, chopped
- 1/4 cup onions, thinly sliced
- 2 cups shredded rotisserie chicken
- 2 tablespoons hoisin sauce, as needed
- 2 tablespoons sriracha, as needed
- 1 tablespoon chili oil, as needed
- 1 lemon, cut into wedges
- 1/4 cup fresh herbs, such as basil or mint, as needed
Instructions
- 1
Separate all the meat from the bones and carcass of the rotisserie chicken. Place the bones and carcass into a large pot or Dutch oven. Reserve the shredded chicken meat for serving later. Add any juices from the rotisserie chicken container into the pot with the bones.
⏱️ 5 min
- 2
Add the peeled and charred or roasted yellow onion and ginger to the pot with the chicken bones. (To char/roast, you can place them in an air fryer at 400°F for 12 minutes, flipping halfway through, or char over an open flame/broiler until slightly softened and browned).
⏱️ 2 min•🌡️ 400
- 3
In a dry skillet, toast the pho spices (star anise, cinnamon stick, cardamom pod, cloves, fennel seeds, and coriander seeds) over medium heat for 3 minutes, or until fragrant. Be careful not to burn them.
⏱️ 3 min
- 4
Transfer the toasted pho spices into a white fabric spice bag and tie it closed. Add the spice bag to the pot with the chicken bones, onion, and ginger. Add the 6 small pieces of rock sugar to the pot.
⏱️ 2 min
- 5
Pour 4 quarts of water into the pot. Bring the mixture to a rolling boil over high heat, then reduce the heat to low and let it simmer for 20 to 30 minutes. This quick simmer allows the flavors to meld.
⏱️ 25 min
- 6
After simmering, carefully remove and discard all solids from the broth, including the chicken bones, onion, ginger, and the spice bag. You can use a fine-mesh sieve for this step.
⏱️ 3 min
- 7
Stir in 2 tablespoons of Knorr Chicken Powder (ensure it's the Asian style with Chinese on the pack, which is typically white and less herby, ideal for authentic Asian flavors). Stir well until completely dissolved.
⏱️ 1 min
- 8
Add 1 1/2 tablespoons of fish sauce to the broth. Taste the broth and adjust seasoning as needed, adding more fish sauce or a pinch more sugar if desired. The Knorr Chicken Powder provides a good balance of saltiness and umami, so additional fish sauce should be added cautiously.
⏱️ 1 min
- 9
While the broth is simmering, cook the pho noodles according to package directions. Divide the cooked noodles among individual serving bowls. Top the noodles with chopped scallion, chopped cilantro, thinly sliced onions, and the reserved shredded rotisserie chicken.
⏱️ 5 min
- 10
Ladle the hot pho broth generously over the ingredients in each bowl.
⏱️ 1 min
- 11
Serve immediately with optional garnishes on the side: hoisin sauce, sriracha, chili oil or chili paste, lemon wedges, and fresh herbs like basil or mint. Guests can customize their pho to their liking.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Rotisserie Chicken Pho
For the Broth
- 1 rotisserie chicken
- 1 yellow onion, peeled, charred or roasted
- 1 knob ginger, peeled, charred or roasted
- 6 pieces rock sugar, small
- 4 quarts water
- 2 tablespoons Knorr Chicken Powder, Asian style with Chinese on pack
- 1 1/2 tablespoons fish sauce
For the Pho Spices
- 2 star anise
- 1 cinnamon stick
- 1 cardamom pod
- 1/4 teaspoon cloves
- 2 teaspoons fennel seeds
- 2 teaspoons coriander seeds
For Serving
- 1 package pho noodles, cooked according to package directions
- 1/4 cup scallion, chopped
- 1/4 cup cilantro, chopped
- 1/4 cup onions, thinly sliced
- 2 cups shredded rotisserie chicken
- 2 tablespoons hoisin sauce, as needed
- 2 tablespoons sriracha, as needed
- 1 tablespoon chili oil, as needed
- 1 lemon, cut into wedges
- 1/4 cup fresh herbs, such as basil or mint, as needed
Instructions
- 1
Separate all the meat from the bones and carcass of the rotisserie chicken. Place the bones and carcass into a large pot or Dutch oven. Reserve the shredded chicken meat for serving later. Add any juices from the rotisserie chicken container into the pot with the bones.
⏱️ 5 min - 2
Add the peeled and charred or roasted yellow onion and ginger to the pot with the chicken bones. (To char/roast, you can place them in an air fryer at 400°F for 12 minutes, flipping halfway through, or char over an open flame/broiler until slightly softened and browned).
⏱️ 2 min•🌡️ 400 - 3
In a dry skillet, toast the pho spices (star anise, cinnamon stick, cardamom pod, cloves, fennel seeds, and coriander seeds) over medium heat for 3 minutes, or until fragrant. Be careful not to burn them.
⏱️ 3 min - 4
Transfer the toasted pho spices into a white fabric spice bag and tie it closed. Add the spice bag to the pot with the chicken bones, onion, and ginger. Add the 6 small pieces of rock sugar to the pot.
⏱️ 2 min - 5
Pour 4 quarts of water into the pot. Bring the mixture to a rolling boil over high heat, then reduce the heat to low and let it simmer for 20 to 30 minutes. This quick simmer allows the flavors to meld.
⏱️ 25 min - 6
After simmering, carefully remove and discard all solids from the broth, including the chicken bones, onion, ginger, and the spice bag. You can use a fine-mesh sieve for this step.
⏱️ 3 min - 7
Stir in 2 tablespoons of Knorr Chicken Powder (ensure it's the Asian style with Chinese on the pack, which is typically white and less herby, ideal for authentic Asian flavors). Stir well until completely dissolved.
⏱️ 1 min - 8
Add 1 1/2 tablespoons of fish sauce to the broth. Taste the broth and adjust seasoning as needed, adding more fish sauce or a pinch more sugar if desired. The Knorr Chicken Powder provides a good balance of saltiness and umami, so additional fish sauce should be added cautiously.
⏱️ 1 min - 9
While the broth is simmering, cook the pho noodles according to package directions. Divide the cooked noodles among individual serving bowls. Top the noodles with chopped scallion, chopped cilantro, thinly sliced onions, and the reserved shredded rotisserie chicken.
⏱️ 5 min - 10
Ladle the hot pho broth generously over the ingredients in each bowl.
⏱️ 1 min - 11
Serve immediately with optional garnishes on the side: hoisin sauce, sriracha, chili oil or chili paste, lemon wedges, and fresh herbs like basil or mint. Guests can customize their pho to their liking.
⏱️ 1 min